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
Like a fish out of water.
Gather Journal
Darlin’, It’s Better Cocktail
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
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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.
