• Jarnard Sutton

Behind the Stick with Phil Mainini of crushed

Phil Mainini, general manager at crushed, shows us how to make their take on the sour gimlet called Cucumber Gimlet. He also chats about how they fermented their liquors.

Cucumber Gimlet


2 oz of English Crown Gin

1 oz fresh lime juice

1 oz simple syrup

2 rounds of fresh cucumber muddled

What's the story behind the Cucumber Lime Gimlet?

We are constantly improving everything in our restaurant and the cocktail list is no exception. We wanted a nice fresh gin cocktail for the summer to round out our unique cocktail list.

Describe the taste.

This is a fresh light tasting drink that appeals to a variety of crowds.

What's the key component of this drink?

There's no single key component to this drink. What makes it a balance light drink it an equal distribution on sweet , sour and cucumber.

What's the process of fermenting gin with juniper berries?

We buy wholesale fresh juniper barriers and with a mallet break the berries slightly before adding a case of gin and the berries into a large bucket to steep for 24 hours in our cold box.

What reactions are you expecting to get from customers when they try this cocktail for the first time?

We expect the avid gin drinker to be content with its freshness and non gin drinkers to be surprised that they ow love gin.