Surreal

1 serving

Ingredients

1 ounce of Zubrowka Polish bison grass vodka
½ ounce of Kahlua coffee liqueur
½ ounce of orange blossom water
2 tablespoons seedless sliced cucumber, peeled (recommended: organic)
1 tablespoon of banana (just starting to ripen)

Total: about 2 ½ ounces per serving (guide for glassware)

Cucumber and orange peel for garnish

Equipment

Glass half of the Boston shaker
3-piece Cobbler shaker
Utility knife and chopping board
Small bowl and fork for banana (preferably garlic press or potato ricer)
Muddler (preferably stainless steel and plastic)
Fine strainer or tea bag
Shot glassware (2 ½ ounces), for service

Preparation

Chill the glassware and spirits until ready for use.

Prepare the cucumber and banana:
Cut the cucumber into about 5 thin slices and dice finely. Mash small portions of the peeled banana into a small bowl. Measure the required amounts into the glass half of the Boston shaker.

Add a splash of the Zubrowka. With the flat side of the muddler placed into the base, apply downward pressure using the inside of your palm. Muddle until most of the solid ingredients are well broken up, add the remainder of the spirits and ingredients, and filter through the fine strainer into the 3-piece cobbler shaker.

Make the cocktail:
Top up the Cobbler shaker (about ¾ full) with ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (sequence prevents too much trapped air inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the shot glass. Garnish with the cucumber and orange peels.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), ½ ounce is equivalent to 15 milliliter (ml); 1 tablespoon is equivalent to 15 milliliter (ml).]

Serve immediately.