Category: cucumber

Cucumber ! Created by Thomas Waugh at the Pool…

Cucumber ! Created by Thomas Waugh at the Pool Lounge, New York City,

Ingredients:

1 ½ oz. cucumber-infused absinthe*

1 oz. fresh lime juice

¾ oz. simple syrup

3 baby-cucumber wheels

Thinly sliced baby cucumbers

Directions:

Use a muddler to crush the cucumber wheels in a shaker. Add the remaining ingredients and shake well with ice. Strain into a coupe glass lined with thinly sliced baby cucumbers and filled with a small amount of crushed ice.

*To make cucumber-infused absinthe:

Add 10.5 oz. of thinly sliced cucumber to one 750 mL bottle of absinthe. Let steep for 24 hours, then strain cucumbers and bottle absinthe for use.

Bring June Flowers, Raymond Delaney, The Up &a…

Bring June Flowers, Raymond Delaney, The Up & Up, 

New York,

INGREDIENTS

Serving: 1

  • 1 ½ ounce vodka, preferably Reyka
  • ½ ounce Suze
  • ¾ ounce jasmine syrup
  • ¾ ounce lemon juice
  • 3 muddled cucumber slices

Garnish: cucumber ruffle

DIRECTIONS

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Dump into a chilled double rocks glass.
  3. Top with pebble ice.
  4. Garnish with cucumber ruffle.

“Botanist” Cocktail by Eva Kosmas Flores, Ing…

“Botanist” Cocktail by Eva Kosmas Flores,

IngredientsCucumber Syrup

  • 1 medium cucumber (cut into 1/8 inch-thick slices)
  • 1/3 cup granulated sugar
  • 1 resealable plastic bag
  • water (as needed)

Bitter Lemon Tonic Water

  • 12 ounces tonic water
  • 6 ounces freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 3 2-inch strips lemon zest (peeled with a vegetable peeler and with the white pitch attached)

Wild Hibiscus Salt

  • 4 tablespoons flake sea salt (such as maldon)
  • 2 tablespoons dried hibiscus flowers (pulsed in a blender or food processor until coarsely ground)
  • 1 teaspoon water

Spring Loaded Cocktail

  • 8 ounces The Botanist gin
  • 2 ounces cucumber syrup
  • 16 ounces lemon tonic water
  • 12 pink peppercorns
  • 1 pinch wild hibiscus salt

InstructionsCucumber Syrup

Combine the cucumber slices and sugar in a resealable plastic bag. Press out the air, seal the bag, and toss gently to coat the cucumbers in the sugar. Set aside at room temperature for 4 hours. Add a little water to the bag to help dissolve more of the sugar, then strain out the cucumber slices, reserving the syrup. Store the syrup in an airtight container in the refrigerator.

Bitter Lemon Tonic Water

Stir together the tonic water, lemon juice, and sugar in a large mixing glass until the sugar has dissolved. Add the lemon zest strips and use a muddler to push down on and twist the zest at the bottom of the mixing glass, muddling for about 1 minute. Allow the mixture to rest for 10 minutes before removing the zest. Store the lemon tonic water in an airtight container in the refrigerator.

Wild Hibiscus Salt

Combine the salt, ground dried hibiscus flowers, and water in a mortar, using a pestle to crush and grind them together. Once combined and the salt turns a pinkish hue, spread it out in as thin a layer as possible on a baking sheet lined with parchment paper and allow the salt to dry out completely overnight. Break the sheet of salt apart into small pieces and store in an airtight container at room temperature.

Spring Loaded Cocktail

Chill the 4 serving glasses by placing them in a freezer or filling them with ice cubes. Add the gin and cucumber syrup to a cocktail shaker. Fill the shaker with crushed ice, place the cap on the shaker, and shake it vigorously for 10 seconds.

Strain the mixture into a large mixing glass. Add the lemon tonic water and stir to combine. Distribute between the 4 serving glasses and garnish each one with 3 pink peppercorns and a pinch of the wild hibiscus salt.

Green Gin + Tonic !2 oz Veermaster Gin1 oz l…

Green Gin + Tonic !

  • 2 oz Veermaster Gin
  • 1 oz lime juice
  • ½ oz gomme syrup*
  • 1 tsp spirulina
  • Green pepper
  • Cucumber
  • Tonic water

Muddle a couple of slices of cucumber with a handful of diced green pepper in a shaker. Put some elbow grease into it to release the green pepper juices. Add remaining ingredients (except tonic water) and ice and shake until chilled. Strain into an very tall glass filled with ice and top with tonic water. Garnish with green pepper.

*I recommend gomme syrup because it acts as an emulsifier and helps incorporate the spirulina powder into the drink. It also lends a smooth mouthfeel.

Moody Mixologist

Cucumber Aloe Cooler, Moody Mixologist,

Cucumber Aloe Cooler, Moody Mixologist,

RECIPE:

  • 2 oz aloe-infused white rum*
  • 1 oz cucumber syrup**
  • 3 oz coconut water
  • Squeeze of lime

Add crushed ice to a Collins glass, add all ingredients, more crushed ice, and garnish with an aloe leaf. 

Best enjoyed with a straw, 

Cucumber jalapeño cooler

Cucumber jalapeño cooler

Ingredients:
45ml Delirio blanco
15ml sugar syrup
30ml cucumber juice (use skins and all for more colour and nutrients)
15ml lime juice
5 thin slices jalapeño

Method:
Muddle jalapeño and sugar syrup, then add remaining ingredients to a Boston glass. Shake over ice and pour into glass. Top up with ice if necessary. Garnish with coriander root as a stirrer.

Al Fresco Spritz (Serves 6-8)Ingredients:6 ounces Martini…

Al Fresco Spritz (Serves 6-8)

Ingredients:
6 ounces Martini & Rossi Bianco vermouth
3 ounces St. Germain
2 ounces Bombay Sapphire gin
1 ounce lime juice
Cucumber bitters
Ice
Perrier
Prosecco
Green fruit garnishes

Preparation:
1. Add the first four ingredients to a pitcher filled with ice. Add a few dashes of cucumber bitters.

2. Top with equal parts Perrier and Prosecco.

3. Garnish with green grapes, lime wheels, kiwi slices, star fruit, green apples and cucumber slices.

4. Pour into highball glasses with a cucumber/lime wheel and plastic stirrer.