April 18, 2015 at 1:02 pm


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Recipe by Max Cuscuna


2 oz. Veev

3/4 oz. Fresh Ruby Red Grapefruit juice

1/2 oz. Lemon Peel Simple Syrup

1 1/2 oz. Fever Tree Ginger Beer

Cucumber (2 large oval slices approximately 2 1/2 inches in length)

2 Dashes Angostura Bitters (large bottle)


In a small shaking tin muddle the first slice of cucumber with the simple syrup and bitters making sure to thoroughly muddle. Then add the ice and Veev sparing about 1/10 oz. of Veev to use as a float when the cocktail is finished. Shake vigorously for approximately 10 seconds and double strain into a chilled martini glass. Add the Fever Tree Ginger Beer and float the rest of the Veev on top. Slice longways the remaining cucumber slice to use for garnish.


Oval Cucumber Slice


Martini Glass


I tried Veev for the first time and found the prominent Açai note pleasing to my palate. Before even hearing about this competition I had thoughts racing through my head as to what I can combine with that spirit to make an amazing cocktail out of it. I didn’t know wether to approach with a really complicated technique or a simple one so I tried it all, made everything from a sour to a fruitpunch-esque cocktail and back and found that the Veev was better complemented with citrus and bright flavors. I had started with cucumber and lemon simple but I felt the combination needed something more so I turned to grapefruit. Using bitters to balance the solution and then adding the spirit I shook the cocktail to fuse the ingredients together. The cocktail still needed something however and Ginger Beer was the perfect solution. It was finally complete with a touch of Veev as a float to compliment the nose of the cocktail and I was finished.

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