From The Blond at 11 Howard Hotel
1 ounce Nikka gin
1 ounce ume plum liqueur
1 ounce Luxardo bitters
2 dashes acid phosphate
2 dashes cucumber simple syrup
For the cucumber simple syrup
1 cup sugar
1 cup water
1 cucumber washed and shredded (leave skin on)
To make the cucumber simple syrup, bring the sugar and water to a boil in a medium sauce pan, stirring occasionally until mixture becomes syrupy. Remove from heat and stir in cucumber. Cover and steep for 30 minutes. Place a fine mesh sieve over a bowl, and pour syrup over to strain out solids. Use the back of a spoon to extract as much liquid as possible. Store in an air tight container in the fridge.
Stir together all cocktail ingredients and serve in a rocks glass over ice with a large lemon peel garnish.