Hidden behind a freezer door inside Frozen Matter, a Denver, Colorado, ice cream shop, Retrograde takes full advantage of the shop’s confectionary tools. They freeze cucumber juice with a Brazilian ice pop maker to form the bright green blocks that chill and color this Gin & Tonic-Martini hybrid. Home bartenders need not spring for professional-grade equipment, though; simply freeze cucumber juice in ice cube trays (preferably king cube trays). Retrograde’s bartenders use the ice for more than just this drink: They shake cocktails like Gimlets with the green-hued ice to curb dilution and give the drink a rich cucumber flavor. The ice would also be great in a Margarita.
Little Green Ghouls, Buddy!
1 50-ml cucumber
2 oz Gin
1 oz Dry vermouth
.5 oz Fresh lime juice, plus more for the rim
Rosemary Sprig, for garnish
- To make the cucumber ice, juice 20 peeled and cleaned English cucumbers and freeze in ice cube trays.
- To make the cocktail, pour gin, Dolin Blanc and lime juice into a Collins glass. Stir.
- Add cucumber ice and top with tonic water.
- Garnish with flamed rosemary sprig.