Sunday, June 01, 2008
Food, Wine, Beer & Spirits, Recipes

This cuke’s for you

Muddling cucumbers in drinks

Timo Kohlbacher

By Jason Tesauro and Phineas Mollod

Yellow and black mustard seeds, coriander seeds, allspice berries, peppercorns, dill seeds, fennel seeds, whole cloves, celery seeds, crushed mace blades, crushed bay leaves, dried ginger and dried red pepper … add vinegar, other ingredients and gherkins. Voila, homemade pickles. Some say that the cucumber can achieve no higher calling than to rest in a jar of juice, fulfilling its dream life as a crisp, full sour pickle sitting alongside a corned beef on rye. That may be true (tsatziki fans aside), but in recent years, the venerable cuke has become a hit on the cocktail circuit, muddling its way into mojitos, rickeys, martinis and sakétinis. Turkish restaurant goers and the mellow-mooded candles-on-the-screened-in-porch crowd have known for years the soft, clean, pleasing flavor of cucumber, as have Lotharios, since the scent of cucumbers is purportedly an aphrodisiac. With summer around the corner, it’s time for the refreshing cucumber to hit the cocktail shaker.    

Cucumbers have garnished saké drinks and the old-school Pimm’s Cup, but creative mixers can harness its awesome fleshy green power, particularly the seedless English cucumber variety that will yield the best juice without the fuss, either by muddling cuke slices in the tumbler or else infusing gin or vodka with cuke essence. A nice warm weather accompanier is a variation off the classic gin lime rickey that’s close to a mojito. The cucumber basil gin rickey marries cuke with basil (a relative of mint and a great cocktail additive) and citrus to produce a revitalizing tall drink with some fizz. The gin daisy, a simple pretty drink, just gets better with cucumber. However, if your palate still cries for mint, the Monte Carlo imperial can be transformed with a muddled cucumber—the crème de menthe (used sparingly), cuke, lemon and Prosecco present subtle flavors that might make the hostess declare cocktail hour a few hours early. Cucumber is so versatile, mad scientist types can shake up countless variations on the same theme. Once you have a stocked home bar and some fresh herbs and citrus, it’s choose your own libation time … use our handy open recipe to make new drinks, and, like your first silky baby blanket, you can give your favorites your own pet name. Lastly, always drink in moderation, lest your experiments in cukin’ leave you pukin’. SP
Phineas and Jason are the authors of “The Modern Gentleman” and “The Modern Lover.” E-mail them at booze@sundaypaper.com.

DRINK TO THIS

Cucumber Basil Gin Rickey

• 2 ounces dry gin
• 1 teaspoon simple syrup
• 1/2 squeezed lime or lemon juice

Muddle cucumber slices and basil. Shake and strain into highball glass with ice, and top with soda. Leave rind of citrus in glass.

Cucumber Monte Carlo Imperial

• 2 parts dry gin or cucumber-infused gin
• 1 part lemon juice
• Several dashes white crème de menthe

Muddle cucumber into shaker (if not using infused gin). Shake and strain into medium-size glass, and top with champagne or Prosecco.

Cucumber Gin Daisy

• 2 1/2 ounces gin
• Healthy squeeze of lemon juice
• 1 teaspoon bar sugar
• 6 dashes grenadine 

 
Muddle cucumber in shaker. Fill with ice, add ingredients and stir until the tumbler is frosted. Pour into old fashioned glass over crushed ice and garnish with fruit (e.g. orange and cherry).

Choose Your Own Cuke Cocktail

• Select liquor: rum, dry gin or Pinky vodka
• Muddling ingredients: cucumber, lavender, rosemary or thyme sprigs, basil/mint leaves
• Sweetener: ½ teaspoon simple syrup, pear syrup, basil eau de vie
• Citrus: Squeeze of lemon or lime juice
• Flavoring: St. Germain liqueur, apricot brandy, grenadine, Rock Candy Syrup, white cranberry juice, orange flower water

Muddle chosen ingredients and cucumber, add remaining citrus and liquor. Shake with ice and strain into a Collins glass over ice and top with soda (for a tall drink), or into a cocktail glass (for a martini). Tall drinks can be garnished with a long straw; cocktails with something leafy.