Executive Chef Chuck Wiley from Hearth'61 at Mountain Shadows shares a recipe for a refreshing cocktail.


• 1 cucumber peeled and cut into thin strips. (about 12 ounces total)

• kosher salt, as needed

• 2 tablespoons of rice wine vinegar

• Pinch of brown sugar

• 1/2 teaspoon of sriracha

• 1/2 tablespoons of Braggs “Amino Acids” (Substitute soy sauce)

• 1/2 tablespoons of vegetable oil

• 1 avocado, large dice

• 1 ginger tomatoes (recipe follows)

• 1-2 mango, peeled, seeded, large dice

• 1 teaspoon of black & white toasted sesame seeds

• 4 sprigs of mint

ginger tomatoes

• 2 strips of orange zest, approximately 2” wide

• 1/2 tablespoon of ginger, chopped

• 3 cups of cherry tomatoes

• 3 tablespoons of orange juice

• 1 tablespoon of vegetable oil

• 1/2 tablespoon of brown sugar

• kosher salt & freshly ground black pepper to taste

• 2 tablespoons of cilantro, roughly chopped

• 1 tablespoon of mint, roughly chopped


Combine the cucumber and about 1/2 teaspoon of salt in a mixing bowl.

Allow to sit for 5 minutes, squeeze gently to “bruise” and let rest another 5 minutes.

Squeeze all the water out of the cucumber and set aside.

In a small bowl, whisk together the vinegar, brown sugar, sriracha, amino acids and oil.

Dress the cucumber and avocado with a bit of the vinaigrette, stir to coat.

Assemble the cocktail:

Place some of the cucumber in the bottom of a coupe glass.

Follow with some tomato, avocado and mango.

Depending on the depth of your glass, repeat if necessary so there are two layers of each finishing with the mango and tomato.

Garnish the top with sesame seeds and a mint sprig.

for ginger tomatoes

Pre-heat oven to 350 degrees.

Toss orange zest, ginger, tomatoes, orange juice, oil, sugar, salt & pepper.

Roast gently, stirring frequently for 30-40 minutes until blistered but still whole.

Remove orange zest, stir in the cilantro and mint and cool.


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