2 oz. Fresh cucumber juice (peel cucumbers before juicing)
1 ¼ oz. House made lemongrass-ginger simple syrup (*see recipe below)
1/2 oz. Freshly squeezed lime juice
4 oz. Fever tree Ginger ale (tastes more of ginger than regular ginger ale)
Combine the above in a mixing glass. Roll back and forth with ice 3-4 times to chill and combine. Strain over fresh ice into a Collins glass. Garnish with cucumber slices and a mint top.
*(House made Lemongrass-ginger Simple Syrup Recipe: Combine 50 oz. simple syrup (1:1 granulated sugar boiled with water until dissolved), with 8 oz. peeled & chopped fresh ginger root, and 15 oz. finely chopped fresh lemongrass (peel, removing stiff outer layer and chop 1 ½ inches off ends, first, then discard and chop remainder). Cook together in a medium sized pot on the stove top. Simmer for 15 minutes then remove from heat. Allow cooling for 30 minutes. Strain off debris through a fine mesh strainer so only clear syrup is left. Cover, label and refrigerate until ready for use. Syrup expires in one month from made on date.
This drink comes from the Wynn Las Vegas’ Lakeside Grill.