Guilty Conscience

There is a story behind this one, but I'll need to get some help on the details from Ira. As I remember it, every Sunday night after social dancing at the Washington Dance Club, Ira and his buddies would go to late night happy hour at Il Bistro. I include the link, but I found it by googling "Italian restaurant by the gum wall in Pike Place Market". It comes right up! 

Gum wall at Pike Place Market, Seattle

But I'm getting sidetracked. So Happy Hour at Il Bistro was a tradition with a group of regulars at the dance club. Dancing makes you hungry! So, when I started dating Ira, I was included in the festivities. There was a bartender there, Nabeel, who created this drink and we would order several rounds for the whole table. They were so delicious! I always thought they tasted like summer in a glass. Anyways, one of our fellow dancers, Natalia, finally finagled the recipe from him. Here it is below as she gave it to us.

Ingredients

Oranges
Cucumbers
Lime juice
Hendricks gin - Nabeel said that you can use another kind of gin or even rum in these, though Hendricks has a cucumber undertone to it so it goes well with the other ingredients.
Raw ginger syrup - you could probably buy it, I made mine using the recipe below, it was very easy. I think mine turned out a bit lighter tasting than a store bought syrup would be, so depending on what you find, you might have to play with the amount you put in.
Ginger Beer/Ale - Nabeel recommended Cock & Bull brand though I couldn't find it at the market so I used another brand and it worked fine.

To make one drink

Mash up 3 slices of cucumber and 3 slices of orange. In a shaker combine orange and cucumber, about 1 oz ginger syrup, 1 oz lime juice, 2-3 oz Hendricks gin (depending on how strong you liek it I used close to 2 oz per drink and Nabeel said he usually "loads it up" with about 3 oz) and some ice and shake it, pour over ice and top off with ginger beer. Garnish with a cucumber slice.

Ginger Syrup:

Ingredients

3/4 cup sliced ginger root, no need to peel
1 cup sugar
2 cups water

Directions

Combine ginger, sugar and water in a saucepan. Bring to a boil over moderate heat. Lower the heat and simmer 10 minutes. Remove from heat and cool to room temperature. Strain and keep refrigerated up to two weeks. To serve: add to taste or about two tablespoons to a glass and add sparkling water and ice. Stir gently

Notes:

Ira would make this with a cucumber vodka and it was just as good if not better than the Hendricks


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