GATHER JOURNAL

Photograph by Nicholas Cope Food Styling by Maggie Ruggiero Prop Styling by Linda Heiss


    

Darlin’, It’s Better Cocktail

Cocktails & Beverages from Issue 8 – Winter 2016 – Origin

Grapefruit juice, coconut water (preferably fresh from a young coconut for optimal taste), and cucumber give this gin-based tipple by Katie Emmerson, lead bartender at L.A.’s hidden cocktail enclave, The Walker Inn, a refreshing, easy-drinking feel.

makes 1 cocktail



  • 3 slices cucumber
  • a pinch of salt
  • 1 ¼ oz gin
  • ¾ oz fresh grapefruit juice
  • ½ oz coconut water*
  • ½ oz fino sherry
  • ¼ oz Aperol
  • cucumber ribbon for garnish

  • 1

    Muddle cucumber with salt in a shaking tin. Add remaining ingredients and shake with ice. Fine strain into a coupe or cocktail glass. Garnish with a cucumber ribbon.

    *The coconut water should be from a young coconut if possible, not the bottled stuff.