With Friday fast approaching, and an undecided Saturday night looming, I'm dreaming of far off cities where my list of places to go is endless. This naturally leads into my chronic NYC lust, and the desire for a proper cocktail, that can best be quenched at the tiny elixir heaven called Milk and Honey. The unmarked door, secret Lower East Side address, and impossible reservation, was made possible for two lovely ladies and I to indulge in on my last visit to the glorious city, thanks to a dear friend with a London M&H membership. With the top secret address in hand, we rang the buzzer, were greeted by the understated but decidedly prohibition era vintage chic hostess, and were ushered through the velvet curtain into the tiny speak easy-esque dimly lit room, to our seats at the bar, with the sounds of Billy Holiday humming in the background. With a small, but precisely planned bar, filled with containers of fresh berries, mint leaves, fruit purees, blocks of ice waiting to be chipped at for each and every drink, and of course honey, we placed our orders. Menu free, it was a question of liquor and flavour preference. No place for fruity libations, and a good chance for instant cringing at the mention of vodka, I went straight to my standby....gin. The next ingredient request will come as no surprise...cucumber. As I watched the bartender, who quickly "hmft-ed!" at the name mixologist, make my "Lower East Side Gimlet" with the vigour of a gymnast to get that perfect froth, I was smitten with that cocktail before it hit my lips. Perfect. Simple. With house rules such as, "Gentlemen will not introduce themselves to ladies. Ladies, feel free to start a conversation or ask the bartender to introduce you. If a man you don't know speaks to you, please lift your chin slightly and ignore him.", this is a place I could spend my weekends. But since Manhattan is a little more than a hop, skip, and a jump, I am relegated to recreating the perfect gimlet chez moi. Getting closer.....

2 ounces of  Gin....Bombay Sapphire is my favorite 1 ounce of simple syrup (to make ss heat 1 cup of sugar in 1 cup of water on the stove top until dissolved and cool) 1 ounce of freshly squeezed lime juice 2 slices of fresh cucumber torn fresh mint

Place ingredients into cocktail shaker, muddle cucumber and mint using wooden spoon or pestle, add ice cubes and shake vigorously to create a froth. Serve immediately in a lovely chilled cocktail or martini glass and garnish with cucumber. But on some Blossom Dearie, dim the lights, and turn off the ringer.

There are few things more delightful than a proper cocktail with good company. I met my first Pimm's Lemonade while visiting friend's in London, and have been smitten ever since. The closely guarded recipe for Pimm's No. 1 Cup, which is the gin based aperitif that is the basis for the tasty concoction, has remained top secret since it's inception 1840. It's fairly easy to find in quality liquor stores in the aperitif section.

The perfect Pimm's lemonade goes something like this in my kitchen... Pretty highball glass + 3 ice cubes +  2 sprigs of fresh mint + squeezed lime wedge + squeezed lemon wedge + 2 cucumber slices + 1/3 Pimm's + 2/3 gingerale + a quick stir = cocktail heaven