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[nverland]

Silver Monk

1/2 ounce Simple Syrup
1 ounce fresh lime juice
Pinch of salt
Ice
8 mint leaves
2 ounces blanco tequila
2 cucumber slices, plus 1 cucumber spear for garnish
3/4 ounce yellow Chartreuse

1. In a cocktail shaker, muddle the cucumber slices with 7 of the mint leaves, the salt and the Simple Syrup. Add ice and the tequila, Chartreuse and lime juice and shake well. Fine-strain into a chilled coupe and garnish with the cucumber spear and remaining mint leaf.



Ukrainian Honey Cookies (Medianyky)

4 cups (1 L) all-purpose flour
1 cup (250 ml) powdered (confectioner’s) sugar
2 Tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) freshly grated nutmeg
2 eggs
1 cup (250 ml) honey
2 Tbs (30 ml) grated orange zest
1 egg beaten with a little water
About 20 blanched almonds, split in half
Coarse sugar crystals

Sift together the flour, sugar, baking powder, and spices. Stir in the eggs, honey, and orange zest to make a stiff dough. Roll the dough to a thickness of 1/2 inch (1 cm) on a floured surface and cut into shapes with cookie cutters. Place on a baking sheet (preferable non-stick) and brush with the egg and water mixture. Place 1/2 almond on each, sprinkle with coarse sugar, and bake in a preheated 350F (180C) oven for about 15 minutes. Cool on wire racks and store in an airtight container. Makes about 40 cookies.