Seasoned Floridians understand that September can be the warmest month of the year. At Coyo Taco in Palm Beach, the Cucumber Fizz is an antidote to the late summer heat. “We naturally specialize in Mexican cocktails such as margaritas and palomas,” says general manager Ron Soderblom. “But our clientele is both sophisticated and diverse, and they frequently want a change of pace from tequila.” Nolet’s gin, crafted by a family company in Holland since 1691, acts as the foundation of the Cucumber Fizz. Soderblom feels that it is smoother and softer than most gins, with a milder flavor less influenced by botanicals. It also pairs well with food, a quality known as “ginstronomy” in today’s cocktail culture. “It’s perfect for this time of year—refreshing, flavorful, and easy to drink.”
3 oz. Nolet’s gin
¼ oz. simple syrup
Muddle cucumber, mint, lime juice, and simple syrup; shake vigorously with gin and ice. Strain into a chilled martini glass. Top with a splash of club soda and garnish with a cucumber slice and mint sprig.