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109 The Sour

We never really told Sasha how much he meant (and still means) to us, but I’m sure he knew. He introduced me to the biggest and most amazing family I’ll ever have: Uncle Sammy, Uncle Mickey, and Tío Richie, among others. There’s no way for me to thank him enough for that—all the knowledge and the great memories he was part of. This is a variation on one of his signature cocktails, Gordon’s Cup (page 111)—it makes a terrific brunch drink.

—Carolyn Gil

2 oz (60 ml) dry London gin

6 lime wedges

¾ oz (22 ml) Simple Syrup (page 20)

3 thin cucumber slices

4 dashes of Cholula hot sauce

2 dashes of Worcestershire sauce,

A pinch of kosher salt

A pinch of freshly ground black pepper

Combine all ingredients in a cocktail shaker. Add 1 cup (240 ml)

cracked ice and shake vigorously until the drink sufficiently

chilled. Pour into a chilled rocks glass. Finish with a pinch each

of salt and freshly ground pepper.

Gordon's Breakfast

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