This post is part of a partnership with Veermaster gin. Learn more about Veermaster here.
The wonderful Clara at Veermaster Gin was kind enough to send me a bottle to experiment with and I’ve been loving it’s bright, juniper and orange peel forward flavor. This gin holds its own in a cocktail, and pairs well with strong flavors, but I decided to craft a cocktail with understated vegetal flavors to let the freshness of the Veermaster shine at center stage.
- 2 oz Veermaster Gin
- 1 oz lime juice
- 1/2 oz gomme syrup*
- 1 tsp spirulina
- Green pepper
- Tonic water
Muddle a couple of slices of cucumber with a handful of diced green pepper in a shaker. Put some elbow grease into it to release the green pepper juices. Add remaining ingredients (except tonic water) and ice and shake until chilled. Strain into an very tall glass filled with ice and top with tonic water. Garnish with green pepper.
*I recommend gomme syrup because it acts as an emulsifier and helps incorporate the spirulina powder into the drink. It also lends a smooth mouthfeel.