“Hummingbird’s Breakfast”
A Martini straight
out of the garden…
Ingredients
1 & 1/2 oz V1 Cucumber Vodka
1/2 oz Dry Vermouth
1/2 oz Honey-Rose Syrup
2 Dashes Rhubarb Bitters
Designed to be a fresh, warm weather cocktail with a touch of natural sweetness. The flavor profile can also be slightly altered depending on which type of honey you use for the syrup (or if you omit the rose). Here in Charleston, we have access to Savannah Bee Co. as a local honey option, they offer more than 15 variants— excluding seasonal options and limited flavors.
Instructions:
First, you’re going to need to make the honey-rose syrup. Mix 2oz honey with 2 oz of hot water and about 2 capfuls of rose water. Once fully dissolved, let cool before using in your cocktail. (Can scale up the recipe and make more if you’re planning on serving more than a few.)
In a cocktail shaker with ice, pour in your ingredients and top with the dashes of bitters. Shake.
Strain into a martini glass.
Garnish with a cucumber ribbon.
Making Cucumber Ribbons
To make these, take a Y-peeler and slice down the cucumber the long way. Take your ribbon and fold it back and forth on itself like an accordion and run a cocktail pick through the middle to hold the shape.
They add a little something to any cocktail, and are easy to pre-make for happy hour at home!
