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Apr 27, 2010 1 min read

The Spring Cup

The Spring Cup
Jackie Patterson mixing it up. Photo by Jerry Horn.
Table of Contents

At my book signing event last week at the Tyler Florence shop in Mill Valley, faboo bartender Jackie Patterson made a most-refreshing cocktail for us. As promised to guests that evening, here’s the recipe—you’ll want to make a pitcher of it, it’s that good.

Spring Cup
1.5 oz. Hangar One Vodka
0.5 oz. Hangar One Mandarin Blossom Vodka
1 oz. Fresh Meyer Lemon Juice
1 oz. California Orange Blossom Honey Syrup
4 Chunks of English Cucumber
5 Spearmint Leaves

In the bottom of a tempered pint glass or metal mixing tin, muddle the cucumber chunks until their juice is extracted. Add the mint leaves and muddle gently. Add the rest of your ingredients, and ice. Shake until chilled, fine strain into a Collins glass onto fresh ice. Garnish with fresh marigold petals, a sprig of mint, and a few small chunks of cucumber. A votre santé! ~Jackie

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