How To

Recipe: the Hub Summer Cooler

Recipe: the Hub Summer Cooler

Aug 20, 2018

Hub 51, one of Chicago’s favorite social dining spots, keeps summertime going with its Hub Summer Cooler made with Nikki Coffey Gin and Blackberry-Cucumber LaCroix, topped with a bouquet of fresh mint. Recreate this easy cocktail at home for your next backyard BBQ.

Hub Summer Cooler

To download a PDF of this recipe, click here.

Hub Summer Cooler

INGREDIENTS
1 oz. Nikka Coffey Gin
1 ½ oz. fresh cucumber juice
¾ oz. fresh squeezed lime juice
1 ½ oz. LaCroix Cúrate Múre Pepino (Blackberry Cucumber) sparkling water
1 oz. ginger beer
½ oz. mint syrup*
Bouquet of fresh mint, for garnish

METHOD
1. In a cocktail shaking tin, add the gin, cucumber and lime juices, and mint syrup. Add ice and shake for about 5-10 seconds.
2. Add LaCroix sparkling water and ginger beer. Strain cocktail over crushed ice in a Collins glass (or carefully strain into an empty La Croix can) and garnish with mint.

*Mint Syrup

INGREDIENTS
1 cup cold water
1 cup granulated sugar
25 sprigs (about 1/3 bunch) fresh mint

METHOD

1. In a small saucepan over high heat, bring water and sugar to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 10 minutes. Remove from heat.
4. Add mint and let steep for 30-45 minutes.
5. Strain through a fine mesh strainer; chill. Refrigerate syrup for up to 2 weeks.


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