Aspen Times Weekly: The Kind Sir |

Aspen Times Weekly: The Kind Sir


1/3 small cucumber, chopped

3 Thai basil leaves, plus garnish

Pink peppercorns

2 ounces rosemary- and extra-juniper-infused gin

1 ounce fresh lemon juice

1/3 ounce simple syrup

In a shaker, muddle cucumber with 3 Thai basil leaves and a few pink peppercorns. Add remaining ingredients and ice. Cover, shake it like you mean it, and strain into a wine glass filled with ice. Garnish with cucumber slice, Thai basil leaves and a pinch of crushed pink peppercorns.

“It’s five o’clock somewhere!” Some believe the saying originated back in the golden age of the gin martini. While the phrase has endured, the British-born juniper spirit had been pushed to the back shelf in America until its resurgence in recent years. Leading the local charge is The Kind Sir, a bright, complex quaff created by Meat & Cheese bar manager Jake Schmidt. “It’s a proper, not-over-the-top drink,” he says of the rosemary- and double-juniper-infused gin cocktail shaken with fresh lemon juice. Cucumber, Thai basil and pink peppercorns lend cool, herbaceous and spicy notes that intensify with every sip. Thank you, Kind Sir, we’ll have another!

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