As the senior mixologist behind the bar at Chef Michael Hinds X West Bar & Restaurant, Ivana Garcia is tasked with keeping the signature cocktail menu fresh—a responsibility she takes quite literally by regularly drawing inspiration for new recipes from bright citrus, crisp vegetables, and fragrant herbs.

West Bar Remix
Makes 1 cocktail

Half a cucumber
6 mint leaves
¾ oz simple syrup
1 oz fresh lime juice
1 oz triple sec
1 oz Gordon’s London Dry Gin

Instructions

1. Cut two one-inch chunks of cucumber and dice them into half-inch cubes. With a peeler, cut three ribbons from the remaining cucumber.

2. In a cocktail shaker, muddle the cubes of cucumber and mint leaves together.

3. Add simple syrup, lime juice, triple sec, Gordon’s London Dry Gin, ice and shake the cocktail.

4. Line the inside of an old-fashioned glass with two cucumber ribbons. Strain the cocktail into a glass with fresh ice.

5. Garnish with a rolled cucumber ribbon on a skewer and loose mint leaves.

Garcia says that when she’s creating cocktails she likes to include less sugar than the average cocktail, and more fresh ingredients and herbs. However, if you’re in the mood for a sweeter take on the West Bar Remix, Garcia recommends adding up to an ounce of Passoã liqueur—a passion fruit liqueur—to the recipe.