THE UP AND UP COCKTA IL IN G R ED IENTS ◆◆ 11/2 oz pinot noir verjus ◆◆ 3/4 oz Seedlip Garden ◆◆ 1/2 oz hoja santa and lemon sherbet ◆◆ 3/4 oz fresh cucumber juice ◆◆ 11/2 oz soda water
H OJ A SAN TA L EM ON S H ER B ET IN G R ED IENTS ◆◆ 10 g lemon zest ◆◆ 150 g lemon juice ◆◆ 21/2 g hoja santa (an essential flavour
in Mexican cuisine, found easily in Kensington Market. You can sub in the same amount of mint or eucalyptus tea if you can’t find this.) ◆◆ pinch kosher salt ◆◆ 150 mg sugar For the hoja santa lemon sherbet: Combine lemon zest, sugar, salt and hoja santa (or tea) and incorporate. Let sit for 1 hour and then add all ingredients to a pot. Heat to fully incorporate, then allow to cool completely. Strain and pour into a mason jar or other reusable container with tight-fitting lid.
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To assemble the Up and Up: Combine all ingredients except the soda in a mixing tin. Add good quality ice and shake. Strain into your favourite 13-oz highball glass and top with soda. Serve with a couple spears of cucumber.
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