Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, minted rosemary syrup, and a few drops of rosewater add up to a fragrant and refreshing summer cocktail. Garnish with thin cucumber slices. It's a signature cocktail at the Peninsula in Chicago.

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
40 mins
total:
50 mins
Servings:
1
Yield:
1 cocktail
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Minted Rosemary Syrup:

Directions

Instructions Checklist
  • Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes.

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  • Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.

Editor's Note:

The nutrition data for this recipe includes the full amount of the simple syrup ingredients. The actual amount of the syrup consumed will vary.

Nutrition Facts

1040 calories; protein 1.3g 3% DV; carbohydrates 222.5g 72% DV; fat 0.4g 1% DV; cholesterolmg; sodium 14.2mg 1% DV. Full Nutrition