Green Shoot

Green Shoot

Meet Green Shoot, a cocktail inspired by our very own distiller, Chloe!

Chloe is all about fresh, green and savoury flavours. She's a big fan of peas and has been known to rave about a particularly good pea gimlet she once tried. So, naturally, we thought we'd create something with her tastes in mind.

Enter Green Shoot. A punchy little gin sour that brings together cool cucumber, spicy jalapeño brine, zesty lime and a touch of agave sweetness, all shaken up with Ben Lomond Gin.

And the name? Chloe comes from the Greek for "green shoot". We couldn't resist!

Ingredients

  • 50ml Ben Lomond Gin
  • 20ml jalapeño brine
  • 25ml fresh lime juice
  • 15ml agave syrup
  • 1 baby cucumber
  • Celery salt, for the rim
  • Ice

Method

Rim a Nick & Nora glass with celery salt.
Chop your cucumber and muddle it in a cocktail shaker to release all those lovely fresh flavours.
Add the Ben Lomond Gin, jalapeño brine, lime juice and agave syrup.
Fill with ice and give it a good shake.
Strain into your prepared glass and enjoy!
Elsie Cinnamond

Elsie Cinnamond

Drinks Development Lead at Luss Distillery

If you love a spicy margarita, this one's for you!

Green Shoot has all those punchy, zesty flavours you know and love, but with a fresh, savoury twist. The cucumber keeps things cool, the jalapeño brings the heat and the agave balances everything out beautifully.

Finished with a savoury celery salt rim, it's crisp, refreshing and just a little bit different.

Top Tip

It's all about the spice! We use 20ml of jalapeño brine for a nice kick, but feel free to turn up the heat or dial it down to suit your taste. And don't forget that celery salt rim. It's a small touch that makes a big difference!

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