The Story Behind The Vine-Groni

Although most of us treat cucumbers as vegetables, slicing them onto salads or crudite platters, botanists classify them as a type of berry. Their versatile flavor profile complements sweet and savory preparations, making them beautifully suited to cocktails.

Nitecap, an NYC cocktail bar with a passionate following, infuses Bulldog Gin with cucumbers for this briny Negroni riff studded with cukes and other vine-growing favorites. Co-owner Natasha David garnishes it with a quick-pickled Persian cucumber, Tomolive, and green Castelvetrano olive.

Ingredients

1 ½ ounces cucumber-infused gin, such as Bulldog
1 ounce Cinzano Bianco Vermouth
¼ ounce Campari
1 teaspoon rice wine vinegar
3 drops salt solution

Directions

Stir all ingredients in a mixing glass.
Strain into an ice-filled rocks glass.
Garnish with a toothpick speared through a green olive, sliced and pickled Persian cucumber, and Tomolive (optional).