Lotus Esprit Recipe

Prepare cucumber juice

Peel (optional) and roughly chop 1/2 of a medium cucumber. Place pieces in a blender and pulse until smooth. Strain through a fine mesh sieve or cheesecloth into a small container, pressing solids to extract about 1 oz (30 ml) of cucumber juice. Discard solids or reserve for another use.

Dry shake

If using egg white: add 0.5 oz egg white to a cocktail shaker. Add 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lime juice, 1 oz cucumber juice, and 0.5 oz simple syrup. Seal the shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify and build a silky texture.

Wet shake

Open the shaker and add 5 ice cubes. Seal and shake hard for 12–15 seconds until the outside of the shaker is very cold and well chilled.

Strain and serve

Fill a chilled coupe or rocks glass with 3 ice cubes (for rocks glass) or leave empty if using a coupe. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp for a smooth finish.

Garnish

Thread a thin cucumber ribbon along the inside of the glass or float it on top, and add a lime wheel or wedge on the rim. Optionally express a lime peel over the drink for extra aroma.

Notes

If you prefer a lighter floral presence, reduce elderflower liqueur to 0.5 oz. To make the drink vegan, omit the egg white and perform a longer wet shake with crushed ice to aerate. Adjust simple syrup to taste depending on cucumber sweetness.