“The Tempest”

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

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

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