Ice Queen

Recipe from Natasha David

Adapted by Robert Simonson

Ice Queen
Pablo Enriquez for The New York Times
Rating
4(56)
Comments
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Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014. Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless. Despite its name, that is the case with this bright and sparkling take on the classic daiquiri. Fragrant crème de menthe and the light flavor of the muddled cucumber give the drink an additional garden freshness. —Robert Simonson

Featured in: Bitter and Bubbly, the Spritz Evolves

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Ingredients

Yield:1 drink 
  • Cucumber slice 
  • 1½ounces white rum, preferably Plantation 3 Stars 
  • ¾ounce fresh lime juice
  • ½ounce simple syrup
  • 1teaspoon crème de menthe, preferably Giffard Menthe Pastille
  • 1ounce dry sparkling wine such as prosecco or cava
  • Lime twist, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

189 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 0 grams protein; 11 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Gently muddle cucumber at bottom of a cocktail shaker. Add rum, lime juice, simple syrup and crème de menthe, and fill three-quarters full with ice. Shake until chilled, about 15 seconds. Strain into a coupe glass. Top with sparkling wine and garnish with lime twist.

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4 out of 5
56 user ratings
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Comments

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MJ

This was a really good cocktail after adjusting the proportions a little: 2 cucumber slices, 1/2 oz lime juice, 2 teaspoons of crème de menthe. The rest I kept the same.

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Credits

Adapted from Natasha David, Nitecap, New York

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