VEEVACIOUS

April 18, 2015 at 1:02 pm

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Recipe by Max Cuscuna

INGREDIENTS:

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)

PREPARATION:

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.

GARNISH:

Oval Cucumber Slice

GLASSWARE:

Martini Glass

INSPIRATION:

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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