Naarah

Vodka, Rapa Giovanni Certosa, Dragoncello Liqueur, Cucumber-Serrano Syrup, Dry Vermouth, Lime

Bartender Garrett Sprague of Bavel | Los Angeles

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Adapted by StarChefs | april 2024

INGREDIENTS

Cucumber-Serrano Syrup:
1.8 kilograms cucumber juice
20 grams serrano juice, seeds and stems removed before juicing
1.8 kilograms granulated sugar

To Assemble and Serve:
1 ounce Nat Kidder vodka
½ ounce Rapa Giovanni Certosa liqueur
½ ounce Vicario dragoncello liqueur
¼ ounce Bordiga extra dry vermouth
¾ ounce lime juice
Cucumber wheel

METHOD

For the Cucumber-Serrano Syrup:
In a mixing bowl, combine all ingredients. Using an immersion blender, blend until sugar is fully incorporated. Taste and adjust spice level with additional serrano juice as needed. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, add vodka, liqueurs, vermouth, lime juice, and ½ ounce Cucumber-Serrano Syrup. Shake and strain into desired glassware with 1 large ice cube. Garnish with a cucumber wheel.

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