Specialty cocktails created by Gianni Cionchi ’07 for FishTag restaurant

Cucumber Vodka

With a fork, score an English cucumber along its length, then slice it into paper-thin half dollars. Soak cucumber slices in two to four bottles of vodka in a plastic or stainless steel vessel for two to four days. Discard cucumber slices.

Cucumber Martini

Fill a pint glass with ice. Add 3 1/2 ounces cucumber vodka and an ounce of St. Germain elderflower liqueur. Add 1 ounce fresh lemon juice. Shake contents and strain into martini glass. Garnish with cucumber slices.

Pepino Que Pica

Muddle 2 pieces of jalapeño (1-cm. squares), 5 mint leaves and 3/4 oz. simple syrup in a pint glass

Fill pint glass with ice

Add 2 1/2 oz. cucumber vodka

Add 3/4 oz. lemon juice

Shake contents and strain into rocks glass with ice and a salted rim

Add a splash of soda

Garnish with cucumber

Worm Wood Fire Ball

Place 1 egg white into a pint glass

Fill pint glass with ice

Add splash of lemon juice (1/10 oz.)

Shake vigorously for about 30 seconds to foam up egg white

Add 2 oz. absinth

Add 1 oz. St. Germaine Elderflower Liquor

Add 2 oz. pineapple

Add  3/4 oz. lemon

Shake again in same shaker

Strain into martini glass

Drop in 1 maraschino cherry to sink to the bottom of the glass