Fresh Cut is a cocktail which is served in a jar. It was created by the bartender Joe Groves, at the restaurant Toro in Manhattan’s West Village. He claims he made it up on his own, but many bartenders say they were making similar cocktails before him. It is unclear who exactly invented this cocktail and how it became so popular, but what we know for sure that it has been around for decades and still remains one of the most popular cocktails in bars and restaurants alike.
It is a sweet blend of rum, chartreuse, epazote and lemon juice. The result is a refreshing fruity spritzer that will help you stay cool this summer.
2 ounce Banks 5 Island rum
¾ ounce lime juice Green Chartreuse
¼ ounce simple syrup
1 sprig epazote
2 thin slices cucumber (plus one for garnish)
1. Muddle the epazote and cucumber with the simple syrup.
2. Add the rest of the ingredients, then shake with ice.
3. Fine strain into a chilled coupe.
4. Garnish with a slice of cucumber.
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