Chilled Drink of the Week: Calcutta Cooler

Cucumber cocktails and Calcutta cuisine, beautifully paired by Michelin-starred chef Hemant Mathur at his new Curry Hill eatery Haldi.

Chef Hemant Mathur

Perfect for the highly anticipated warm weather, cucumber infused gin cocktails add crisp, clean flavor that is a delight, paired with almost any cuisine or sipped solo. Give this refreshing, fresh from the garden cocktail a mix. You’ll be cool as a cucumber.

Calcutta Cooler

Calcutta Cooler

Ingredients:

• 1 1/2 oz. Hendricks Gin (Infused with Rose and Cucumber)
• 2 Cilantro Leaves
• 4-6 Slices Cucumber
• 1/4 Lime, Sliced
• 4 oz. Tonic Water with Dash Salt
• 2 Mint Leaves
• 1 tbs. Sugar (optional)

Preparation: Add mint, cilantro, lime, 2 slices cucumber, gin, sugar (if using) to shaker and muddle. Add remaining cucumber slices to shaker and shake vigorously. Pour mixture over glass filled with ice and top with tonic water. Stir, let set for a few minutes for the flavors, garnish with cucumber.

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