Happy weekend and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a palmetto cocktail, because I finally had to turn my A/C on, and hot weather calls for rum.
Photo: Claire Lower
[referenced url=”https://www.lifehacker.com.au/2018/05/make-this-smashed-cucumber-gin-tonic/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/crp41yb7plctmilayhx0.jpg” title=”Make This Smashed Cucumber Gin & Tonic” excerpt=”Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re taking the already refreshing gin & tonic and making it even fresher, if you can imagine such a thing.”]
This cocktail is quite an old one and equal parts of rum and vermouth make it very easy to remember. One and a half ounces of sweet vermouth may seem a bit heavy-handed, but trust me, it tastes nothing but balanced.
It’s also one of the more elegant, fruit-free ways to enjoy your favourite rum, if you wish to let the spirit shine a bit more without pineapple and lime. To make it, you will need:
- 45mL dark rum (A good single barrel is great, but a nice blended rum works too. I would, however, avoid anything spiced, or anything that comes in a cannonball.)
- 45mL ounces sweet vermouth
- 2 dashes orange bitters
Pour everything into a stirring glass or pint glass filled with ice and stir until everything is quite chilled.
Strain into a coupe glass, garnish with nothing and enjoy.
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