Ma'o Gimlet
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Ingredients
- 2” piece of cucumber (hot house or local cucumber)
- 10 mint leaves (to muddle)
- 1 ½ tsp. Shaka Tea Pineapple Mint Simple Syrup**
- 1 lime, juiced
- sparkling water
- 2 oz. Shaka Tea Pineapple Mint iced tea
- 1 thin slice of cucumber lengthwise (garnish)
- 1 sprig of mint (garnish)
- 1 cup Shaka Tea Pineapple Mint iced tea — at room temperature
- 1 cup monk fruit sugar
Pineapple Mint Simple Syrup
Directions
- With the leftover unpeeled cucumber, use a mandoline to create a thin slice lengthwise and reserve for garnish.
- In a cocktail shaker — muddle the prepared 2” cucumber pieces, mint leaves and Pineapple Mint Simple Syrup until the cucumber offers no resistance.
- Fill the cocktail shaker with ice, Shaka Tea Pineapple Mint iced tea, and prepared lime juice.
- Shake until the contents are thoroughly chilled — about 20 seconds.
- Prepare a rock-style short glass with the thin slice of cucumber garnish “wrapped” inside of the glass.
- Place an ice ball (or any large ice cube of choice) into the serving glass and strain mixture from the cocktail shaker into glass.
- Top off with sparkling water of choice.
- Garnish with a tiny sprig of mint.
Pineapple Mint Simple Syrup
- In a small saucepan, bring Shaka Tea Pineapple Mint iced tea to a boil over medium-high heat.
- Add monk fruit sugar to the saucepan.
- Reduce heat and stir until combined.
- Once combined, remove from heat and let cool until room temperature.
Pour mixture into a dispenser bottle and reserve for cocktail.
Pineapple Mint Simple Syrup will keep for up to 2 weeks refrigerated.