The Scarlet

Adapted by
July 2012
Yield: 1 cocktail


2 1-inch slices seedless cucumber
6 mint leaves
Dash fresh lemon juice
½ ounce D'Arbo elderflower syrup
3 ounces Sauvignon Blanc
1 cucumber slice
mint leaf


Muddle 1 cucumber slice with 4 mint leaves. Add the lemon juice, elderflower syrup, and Sauvignon Blanc. Shake and strain over ice. Garnish with mint leaf and cucumber slice.