A cucumber-y gin cocktail with salty samphire accents
Ingredients
2 oz. Bombay Sapphire Gin, cold.
ΒΌ cup Samphire greens (reserve a few twigs for garnish)
½ Large cucumber
Seasalt
Equipment: yogurt or similar strainer, food processor
Instructions
Put cocktail glass of your choice in freezer for half an hour or more.
Wipe the edge of glass with a cucumber slice rim it with seasalt (I use Zeasalt)
Process ½ cucumber and the samphire greens (keeping back a few for garnish). Strain through a yogurt strainer into a bowl or cup. Add cold gin stir vigorously. Pour into cold glass, ad a few ice chips if you wish, and garnish with samphire.
Recipe by Maine Morsels at https://mainemorsels.bdnblogs.com/2014/08/06/foraging/samphire-seepweed-and-seaside-salad/