The Up and Up

COCKTAIL INGREDIENTS

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

HOJA SANTA LEMON SHERBET INGREDIENTS

10 g lemon zest

150 g lemon juice

2 1/2 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.

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.