Eggs were our ingredient of the season this past spring, and honey is our ingredient of the season now! This recipe is a happy blend of both plus all the things that are good about summer.

Cucumber Sage Sour

This cocktail comes from Bon Appétit, and it’s so good that I don’t have any alterations other than using honey simple syrup rather than a sugar-based syrup. I also changed the name, for fun, because doesn’t “Cucumber Sage Sour” sound more refined than “So Fresh and So Green”… and because my drink was not very green!

The one tricky thing about this cocktail is the combo of cucumber and egg. I like to use a blender for drinks like these to ensure that I get the egg whites nice and foamy. But, using the blender in this case will also chop up the cucumber rinds, which isn’t the most beautiful look in the finished drink. I strained mine out with the cocktail shaker lid, it didn’t get everything, but was good enough. If you don’t use a blender, I think keeping the rinds out of the final drink will be even easier.

• 4 sage leaves + more for garnish
• 1 tsp sugar for muddling
• 4 1/8 inch thick cucumber slices + 1 for garnish
• 1 large egg white
• 1 1/2 ounces gin
• 1/2 ounce fresh lemon juice
• 1/2 to 3/4 ounce honey simple syrup (1:1 parts honey + water)
• 1/4 ounce St. Germain
• aromatic bitters

• Muddle the sage leaves, sugar, and 4 cucumber slices in a cocktail shaker (if you’re going that route) or with a mortar and pestle. If using a blender, pour this muddled mixture into the blender.
• Add the egg white, gin, lemon juice, simple syrup, and St. Germain to the blender. Blend for a few seconds until the egg whites have turned foamy.
• Fill a cocktail shaker with ice and transfer the mixture to the shaker. Shake for a few seconds until the cocktail has chilled.
• Pour into a cocktail glass, add a dash of bitters, and garnish with the sage and cucumber.