Ingredients
2 oz Zubrowka Bison Grass Vodka
1 oz fresh cucumber puree
.75 oz fresh lemon juice
.75 oz sesame simple syrup*
1 lemon balm leaf

*Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving.

Instructions
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
​
Courtesy of Cru, Nantucket

Already an island go-to for its waterfront location and killer raw bar, Cru wins our vote this year for its stacked beverage program. Pick your poison from a seat at the quartzite-topped bar or the scenic open-air deck: Both are prime perches for indulging in any number of boozy concoctions, from the restaurant’s signature Crucomber—a refreshing blend of Bison Grass vodka, lemon, cucumber, and toasted sesame—to the shareable Garden of Elyx, a fruity libation of Absolut, Applejack, green tea, and raspberry. Oh, and did we mention the wide-ranging wine list, with bottles sourced from Alsace to Santorini? You’ll want to check that out, too.

Read original article here >>

Our signature cocktail, created by Kat Dunn, became an instant house favorite the day we opened the doors in May 2012. Fresh cucumber and lemon balm give the refreshing flavor and aroma to this summertime sipper. Served up and icy cold with Zubrowska vodka, it is the ultimate answer to the question “what should I drink on vacation on Nantucket island?”

Want to enjoy one at home? Here's the recipe for this iconic CRU cocktail.

2 oz Zubrowska Bison Grass Vodka
1 oz Fresh cucumber puree
.75 oz Fresh lemon juice
.75 oz Sesame simple syrup
1 lemon balm leaf

Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
CHEERS!