Temperatures are heating up and the Fourth of July forecast is clear skies at a balmy eighty degrees. It’s time to think summer grilling and cocktails. Katie Edmiston, the lead bartender at Red Room Basement Bar (just below Latitude 48) agreed to share her expertise about incorporating summer garden ingredients into an easy and impressive summer cocktail for your guests.
Katie, a face regulars love to see (who also has a degree in Anthropology) has been mixing up cocktails for five years, the last spent at Red Room since it opened about a year ago. The Cool Cucumber is a Red Room specialty.
To create the Cool Cucumber, start by slicing up fresh ingredients, including four pieces of peeled cucumber and a lime wedge. Pull off three fresh mint leaves and place the cucumber, lime and mint into a shaker. Muddle the three ingredients together.
Add three ounces of Hendrick’s Gin, which has a natural cucumber flavor to it, to the muddled mixture along with two cups of ice. Shake and strain liquid into a martini glass. Serve up or for a twist, serve it on the rocks with a splash of tonic to sweeten it up. Garnish with two slices of cucumber and mint leaves for an impressive, fresh ingredient cocktail.
Katie suggests getting creative with flavors by adding garden herbs like cilantro to favorite cocktails. This outside the box thinking is what Red Room Basement Bar is known for. They infuse vodka on site with various flavors including ginger and lavender.
When you have a chance, take a trip down the Latitude 48 stairs to the casual, cool and intimate atmosphere in Red Room Basement Bar and say hi to Katie. She’ll be sure to mix up something special.
You can also check out the Red Room Basement Bar website for more information.