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Pepino

BCN gin is made with grapes from Priorat as well as mountain botanicals like rosemary, thyme, wild fennel, pine shoots, citrus, and Catalan figs.

*Tip: For execution, we are shaking the mint into this drink in lieu of muddling it. So make sure you're shaking it enough to get the flavor into the cocktail as it is strained out when the cocktail goes into the glass. The mint garnish is also important. A big bushy mint sprig garnish is there to add fresh mint aromas, not just to look pretty! Having trouble getting the cucumber ribbon in the glass? Put it in first and it'll stick to the side.

*Spanish Ingredient* - Vermouth is a spirit that is made by adding alcohol and botanicals to wine. For Spaniards, it's their pre-dinner drink of choice and is often enjoyed similar to the way American's do "Happy Hour." It's typically served over ice with a splash of soda. Atxa Dry Vermouth brings more herbs to the table than Atxa's sweeter and fruitier white vermouth: thyme, wormwood, and rosemary.

POS name
Pepino
GLASSWARE
Tubo
Menu & SECTION
Copas
Menu description

BCN Gin, Atxa Dry Vermouth, Cucumber, Mint, Lime, Honey

Table talk
Like a fresh garden in a glass, gin and dry vermouth make the most refreshing summer porch pounder when mixed with cucumber and mint.
MIS recipe(s)
Cucumber JuiceHoney Syrup
RECIPE FOR COCKTAIL

In a shaking tin, combine:

- 1.75oz BCN Gin
- .75oz Cucumber Juice
- .75oz Lime Juice
- .5oz Atxa Dry Vermouth
- .5oz Honey Syrup
- .25oz Simple Syrup
- 5 Big Mint Leaves (or equivalent of smaller ones)

Add ice. Hard shake to chill and combine and enough to break up and release the mint flavor into the cocktail. Strain over fresh ice in a tubo.
- Top with Soda

Garnish: A cucumber ribbon the length of the glass and a fresh, bushy mint sprig
*Keep mint in the fridge and have the bartender pull it out to order to make the drink and put on the garnish. This will prevent sad, wilty mint leaves

OR

In a shaking tin, combine:

- 3 oz Batch
- .75oz Cucumber Juice
- .75oz Lime Juice
- 5 Big Mint Leaves (or equivalent of smaller ones)

Add ice. Hard shake to chill and combine and enough to break up and release the mint flavor into the cocktail. Strain over fresh ice in a tubo.
- Top with Soda

Garnish: A cucumber ribbon the length of the glass and a fresh, bushy mint sprig
*Keep mint in the fridge and have the bartender pull it out to order to make the drink and put on the garnish. This will prevent sad, wilty mint leaves

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RECIPE FOR BATCH

- 17.5 oz BCN Gin
- 5 oz Atxa Dry Vermouth
- 5 oz Honey Syrup
- 2.5oz Simple Syrup

Makes 30 oz

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