Muddle 1 inch of chopped cucumber in the mixing glass, add half a teaspoon of cracked black pepper, add 20ml of lemon juice, 10ml of sugarsyrup (2:1 ratio), 37.5ml of Hendricks, 12.5ml of St Germain, 2 dashes of rhubarb bitters and 20ml of egg white.
Dry shake with no ice first for at least 30 seconds. As the proteins in the egg white coagulate, a froth is produced and you will be able to float the garnish on top.
Shake again but with ice for 30 seconds. Double strain into a chilled cocktail glass (the real name for what is commonly and
wrongly known as a “martini glass”)
Pierce a cucumber slice with a mint sprig, float the garnish and enjoy!
The Rock Garden Steakhouse