Photos by Hayley Phillips ServesPhoto by Hayley Phillips from Head Bartender Ryan Casey of McCrady’s, Charleston, SC Ingredients 2 ounces Cathead Vodka½ ounce fresh lime juice½ ounce simple syrup¼ ounce green Chartreuse1 barspoon green Creme de MentheCucumber lime foam (recipe follows)Cucumber salt (recipe follows) Cucumber Foam1 cucumber1 lime1 egg white Directions To Assemble Combine all ingredients except foam and salt in shaker. Shake and double strain into collins glass filled ¾ with ice. Top with foam and a pinch of salt. Enjoy. For the Cucumber Foam Juice a cucumber, then add juice of 1/4 lime, and 1 egg white. Combine the ingredients and mix with immersion blender until egg is completely incorporated. Pour into ISI, charge twice and allow 45 minutes to set in fridge. The foam has a 24-hour shelf life. You can also use Versawhip and a blender, following the directions on the package. For the Cucumber Salt Dehydrate cucumber skins in a dehydrator. Macerate with Maldon salt.