1 pea-sized dollop Kameya Real Wasabi
1/2 ounce simple syrup
1 1/2 ounces gin
1/2 ounce lemon juice
1. In a cocktail shaker, muddle 3 cucumber slices with the wasabi and simple syrup.
2. Fill with ice and add the gin and lemon juice.
3. Shake well.
4. Fine strain into a chilled cocktail glass.
5. Garnish with a slice of cucumber. Serve and enjoy.
Tips
• Using a softer gin like Hendrick's leaves you with a nice balance of sweet, sour, and spice and that brand happens to have a cucumber profile, so it's perfect here. The typical juniper-forward gins (like the London dry style) may be a little too much for some tastes, but they're definitely worth a try in this recipe.
• The level of heat your drink will have is going to depend on how much wasabi you use. Start with a smaller amount at first because it is very easy to burn the drink. If you want it a little hotter, go with a little more paste in the next round. Remember, balancing flavors is key to a great cocktail.
• Fine straining the cocktail means to pour it through a fine mesh strainer while using your regular cocktail strainer. For drinks like this, it's crucial because it will help filter out bits of wasabi and cucumber, especially the seeds.
• The average slicer cucumber will work here, but you might want to consider using English cucumber for cocktails. This variety tends to be less bitter and the seeds are so small that, if they make it into the glass, they won't be an issue.
Recipe Variations
• If you like, pour vodka instead of gin. You can even try a cucumber vodka to really play up that flavor.
• Sake is another great option for the base, particularly if you're going to pair the martini with Japanese cuisine for dinner.
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