Hot Stone Massage- Cucumber Lychee Whiskey Refresher
The Hot Stone Massage includes refreshing notes of cucumber & lychee with the unexpected heat of jalapeno and featuring Maker’s Mark® smoothness; your taste buds will be reinvigorated to have you back in tip-top shape!
Ingredients
- 1.5 oz Maker’s Mark
- o.5 oz cucmber puree
- 0.5 oz of lychee syrup
- muddled jalapeno and Lemon Lime Soda
Instructions
Into your shaker place your jalapeno slices with the 0.5 oz of lychee syrup and muddle well.
Then add your 1.5 oz Maker’s Mark, 0.5 oz of fresh cucumber puree and ice. Shake REALLY well and strain into a higball glass with ice.
Top with Lemon lime soda. Garnish with cucumber ribbons and a red jalapeno slice. Sip through a straw if preferred and enjoy!
Get 1 large or 2 small cucumbers, peel and cut into smaller pieces. Place pieces in a blender and puree until smooth. Strain into bowl through mesh sieve to remove seeds & larger pieces. Pour puree into squeeze bottle. Set aside.
Take 6-8 lychee & peel. Remove large seed from center and cut into pieces. Add pieces to small sauce pan with 1 cup of sugar and ¾ cup of water and bring to a boil then simmer for 10 minutes or until the fruit is tender. Allow to cool and strain into squeeze bottle.
Garnish: Cucumber ribbons: Take a freshly washed cucumber and, using a vegetable peeler, peel 2-3 strips lengthwise that feature the skin & cucumber “meat”. Do not use the very first strip that would be mostly skin. Fill the highball glass about 1/3 full with ice and place 1 ribbon along the inside of the glass and finish filling the glass with ice. The other cucumber slice will be ribboned and held in place with a cocktail sword.
Jalapeno slices: For the cocktail, use a ripe, green jalapeno and cut into rings. For the garnish, use a red jalapeno cut into rings at an angle for the top of the cocktail sword before the cucumber ribbon with another slice after.
Glassware: Highball glass
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
