Alex Lau
Cucumber and sage play off gin’s botanical notes; egg whites* make this creamy and light. Dangerously refreshing.
*Raw egg is not recommended for infants, the elderly, pregnant people, folks with weakened immune systems…and those who don't like raw eggs.
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Recipe information
Yield
Makes 1 Servings
Ingredients
4
sage leaves
1
teaspoon sugar
5
⅛-inch-thick cucumber slices
1
large egg white
1½
ounces gin
½
ounce fresh lemon juice
½
ounce simple syrup
¼
ounce St-Germain (elderflower liqueur)
Aromatic bitters (such as Angostura)
Need to make a substitution?
Preparation
Step 1
Muddle sage leaves, sugar, and 4 cucumber slices in a cocktail shaker. Add egg white, gin, lemon juice, simple syrup, St-Germain, and a dash of bitters. Cover and shake vigorously until egg white is very frothy, about 1 minute.
Step 2
Fill shaker with ice and shake vigorously until outside is frosty, about 1 minute. Pour into a coupe glass and garnish with remaining cucumber slice.