Drinks

“The Tempest”

By: Hannah Lee Leidy
The Tempest cocktail Ice Plant
Photo by Sean Kelly Conway

recipe heading-plus-icon

    Ingredients
  • 1½ ounces Bols Genever
  • 1 ounce Aperol
  • 1 ounce cucumber syrup (1:4 ratio cucumber to simple syrup)
  • Juice of ½ lemon
steps
  1. Shake all ingredients and strain into a coupe glass.
  2. Garnish with a cucumber ribbon.
Date Published: 06.13.14
  • from Barman Anthony Auger of The Ice Plant, St. Augustine, FL

Leave a Reply

Be the first to comment.


MP Ad Snacks
Shop Now