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This contemporary twist on a classic Gin & Tonic is cool as a cucumber.
1 1/2 oz. gin
1/2 oz. Aperol
1 oz. fresh lime juice
3/4 oz. simple syrup (1:1)
5 quarter-inch cucumber wheels
Tonic water (Gugni uses Fever Tree)
Ice cubes
Tools: shaker, muddler, strainer
Glass: Collins
Garnish: fresh cucumber wheel
In the base of a shaker, muddle cucumber wheels. Add remaining ingredients, except tonic water, and shake with ice. Strain into an ice-filled Collins glass and top with tonic water. Garnish.
Pete Gugni, The Bedford, Chicago
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