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Yield: 4 servings
Ingredients:
1 large cucumber (10 to 12 ounces), peeled, seeded and cut into 1/4-inch half moons
1/2 cup fresh cilantro leaves
1 quart ice
1/4 cup Cilantro Syrup, recipe follows
3/4 cup freshly squeezed ruby red grapefruit juice
1 cup gin
1/2 cup grapefruit soda (i.e. Blue Sky or Fresca)
Method:
In a food processor, combine the cucumber and cilantro and pulse until pureed and chunky. Divide the puree among 4 12-ounce glass tumblers. Add 1 cup of ice, 1 tablespoon of cilantro syrup, 3 tablespoons of grapefruit juice, and 1/4 cup gin to each of the four glasses and shake vigorously using a shaker. Return the cocktail to the tumbler and top with the grapefruit soda and serve.
Cilantro Syrup
Yield: 1cup syrup
Ingredients:
1 cup granulated sugar
1/2 cup water
1/2 bunch cilantro stems and leaves, washed and patted dry
Method:
In a 1-quart saucepan, combine all the ingredients and bring to a boil. Stir the pan occasionally to help dissolve the sugar. Once the pan comes to a boil remove from the heat and completely. Once cool, strain through a fine-mesh sieve and store in a re-sealable plastic container in the refrigerator for up to 3 weeks.
This recipe was featured on the Make Mom Proud Episode of Emeril Green.
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