This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Looking for a new wine, cocktail or micro-brewed beer? In this column, we ask an expert for a recommendation. This week we talked to:
Scott Evans • Owner of Pago in Salt Lake City and one of 75 mixologist and culinary professionals featured in the new cocktail book "All the Gin Joints: New Spins on Gin from America Best Bars." The restaurant's cucumber smash, a twist on the traditional Pimm's Cup cocktail, was one of 101 artisan recipes included in the book. (The title plays homage to Humphrey Bogart's lament in the 1942 film "Casablanca.")
How did the cocktail get selected? • The author, Michael Turback, emailed saying he had heard great things about our bar program. I sent him the recipe not knowing if we would be included.
What makes the drink interesting? • It is a drink we had on the menu all summer. We used Armenian cucumbers that we grow ourselves, but you can use any type of cucumber that's in season. The drink is made with Hendrick's, a small-batch Scottish gin infused with the perfume-like essence of cucumber.
Isn't Pago's known for its wine list? • Pago will always been a wine-focused place, and for the first six months we didn't have any spirits at all. But as we got a handle on our wine program, we wanted to add cocktails. Keeping with our farm-to-table theme we decided to also do farm-to-bar, and make seasonal cocktails like the Cucumber Smash and the Heirloom Tomato Bloody Mary. I planted vegetables and herbs in the garden with the bar in mind.
Cost • $10, available when fresh-grown garden cucumbers are in season
Available • Pago, 878 S. 900 East, Salt Lake City; 801-532-0777.
kathys@sltrib.com; Twitter: @kathystephenson; facebook.com/saltlakefood —
Pago's cucumber smash
3 slices of cucumber, plus 1 for garnish
5 cilantro leaves, plus 1 for garnish
2 mint leaves
2 basil leaves
Juice from 1/2 a lime
1/2 ounce cilantro syrup
11/2 ounces gin (Hendrick's brand suggested)
Splash of club soda
Cilantro syrup*
1/2 cup sugar
1/4 cup water
2 sprigs cilantro, stems and leaves
For the drink, combine cucumber slices, cilantro, mint, basil, lime juice and cilantro syrup in a shaker. Muddle, gently, until the mixture is equal parts juice and solids. Add gin and ice cubes. Cover and shake vigorously. Strain twice into to a pre-chilled rocks glass. Add a splash of soda to fill the glass. Garnish with a cucumber slice and a sprig of cilantro.
For the simple syrup, combine sugar, water and cilantro in a small saucepan, over medium heat. Stir occasionally until mixture comes to a boil. Continue to boil until liquid mixture is reduced by 1/4. Pour into a bottle and chill until ready to use.
*A basic simple syrup can be used as a substitute.
Servings • 1
Source: Scott Evans, Pago