A savory and refreshing spring number. Best enjoyed while listening to Buddy Holly on a warm day.
1/2 oz cucumber dry vermouth
1 oz lillet blanc
1 oz bols genever gin
1/2 oz green chartreuse
To make the cucumber vermouth: Peel a cucumber and shred it with a cheese grater. Pack it in a beaker with 6 oz of dry vermouth and a nice pinch of salt. Mix it up and let soak for 10 minutes, then strain. This'll keep for a while in the fridge, if you can bear not finishing it in one sitting.
For the cocktail, combine ingredients, stir, strain into a bucket, add a big cube and squeeze a lime wedge.