Zero-Waste Cocktail: Lower East Side

• 2 ozdry gin
• 1 ozmint and cucumber pulp syrup
•  ¾ oz. fresh lime juice
•  Dash of spirulina or wheatgrass (optional)
•  sea salt
•  _____________________________
•  Salvaged Mint and Cucumber Pulp Syrup
• 3 ozmint (by weight)
• 32 ozsimple syrup (1:1)
• 8 ozcucumber pulp (by weight)

Preparation

1. 1.

   Shake all the ingredients with ice in a shaker. Strain into an ice-filled glass. Finish with a pinch of sea salt.

2. 2.

   Salvaged Mint and Cucumber Pulp SyrupTie the mint up in cheesecloth like a teabag.* Prepare an ice bath in a large bowl and set aside. In a pot, bring simple syrup to a boil. Add the mint, making sure to submerge everything for a good 15 seconds. Remove the syrup from the heat and use tongs or a slotted spoon to remove the mint. Submerge the mint in the ice bath for a few seconds, then remove it from the ice. Cut the mint loose from the cheesecloth and place it on a tea towel, folding the towel over to remove excess moisture.

3. 3.

   Allow the simple syrup to cool completely in the refrigerator, then reintroduce the mint and add the cucumber pulp. Using a blender, blend the mixture on high speed until emulsified, then strain the mixture through a fine strainer into a jar. For every quart of syrup, add 4 grams of Spirulina or wheatgrass powder, and whisk to combine. Keep refrigerated.

4. 4.

   *If you don’t have cheesecloth you can do this with loose mint, just remove the ice from the ice bath before adding the mint.