This simple gin and citrus cocktail pairs beautifully with food. If you love citrus as much as I do, I highly recommend using a citrus-forward gin to enhance the brightness of this drink. I used Tanqueray Rangpur, which is made with Rangpur limes and has hints of mandarin orange. I really loved the added citrus in this cocktail but I think lots of different gins would work well in this one.
Yields: 2 cocktails
Muddle cucumber and honey syrup in a cocktail tin. Add lemon juice, gin and ice to the tin. Shake vigorously until the outside of the tin is chilled. Strain into 2 glasses.
Pair your cocktail with Lemon-Marinated Zucchini and Shrimp Crostini. When pairing, first take a sip of your cocktail then a bite of your appetizer. Take one more sip of your cocktail to see what the flavors of the food bring out in your cocktail. The citrus-forward cocktail will brighten and enhance the shrimp, just like a squeeze of lemon does!