I Turned Spicy Cucumber Salad Into a Cocktail

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This is the Spicy Umami Gimlet with Empress Cucumber Lemon Gin, inspired by one of my favorite Asian cucumber salads.

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I wanted to capture that combination of fresh cucumber, sesame, soy, rice vinegar and chili, but translate it into a bright, cold and very drinkable Gimlet. The gin gets a subtle sesame oil fat wash, while the clarified lime cordial brings together lime, sweetness, rice vinegar and soy. A generous drizzle of homemade chili oil ties everything together.

**Sesame Empress Gin**
500 ml Empress Cucumber Lemon Gin
5 ml sesame oil

Combine and let the sesame oil infuse. Once the oil has separated, freeze until solid, then strain through a fine mesh strainer.

**Clarified Lime Cordial**
500 g clarified lime juice
367 g simple syrup
83 g rice vinegar
50 drops soy sauce

Mix everything together.

**Chili Oil**
2 tbsp chili flakes
150 ml hot neutral oil

Pour the hot oil over the chili flakes and let infuse until back to room temperature.

**The Gimlet**
2.5 oz sesame-washed Empress Cucumber Lemon Gin
2 oz lime cordial

Add everything to a shaker with ice and roll until thoroughly chilled. Strain into a coupe and finish with a generous drizzle of chili oil.

It tastes surprisingly close to a spicy cucumber salad, just in cocktail form.
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