The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.

• 1 lime wedge, about 1/6 of a lime, rind removed
• 1 cucumber round, about 1/4-inch thick, peeled
• 1 pink grapefruit wedge, about 1/8 of a grape- fruit, rind removed
• 2 ounces Hendrick’s gin
• 1/2 ounce St-Germain elderberry liqueur
• 1/2 ounce simple syrup (see making simple syrups)
• 3 ounces tonic water
• Slice of lime and cucumber spear, for garnish

1. In a tall Collins glass, muddle the lime wedge, cucumber slice, and grapefruit wedge.

2. Add ice to fill the glass and add the gin, St- Germain, simple syrup, and tonic water.

3. Stir with a bar spoon and garnish with a lime wheel and cucumber spear.

This recipe was originally published with the article, Splendid Summer Drinks.