Everyday Food Blog

Cocktail O'Clock: Cucumber-Lemon Gin and a Cucumber Southside Fizz

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Your main course isn't the only part of your meal that should get a seasonal touch. With summer produce at its peak, why not try adding some into your next cocktail? Our Culinary Producer (and resident beverage maven) Jessie Damuck likes to infuse light spirits -- like gin or vodka -- with slices of cucumber and a single strip of lemon zest. The result is refreshing and clean, not unlike drinking an alcohol-spiked salad (ok, maybe we're exaggerating a bit here). Another benefit of using this method is that, unlike the flavored mixers you'll find in the store, this homemade version is completely sugar-free. Jessie suggests enjoying this zingy gin on ice or as the base for a cucumber southside fizz. Read on for both recipes.

Cucumber Southside Fizz

    • 3 ounces Cucumber Lemon Infused Gin Cucumber-Lemon Gin
    • 1 tablespoon simple syrup
    • 1 tablespoon lemon juice
    • 2 dashes bitters
    • Club soda
    • Cucumber slice, for garnish
 In a cocktail shaker filled with ice, add gin, simple syrup, and lemon juice. Shake well and pour into a rocks glass. Top with club soda and bitters, garnish with cucumber slice.

 

Cucumber-Lemon Gin

    • 2 cups seedless cucumber, peeled and thinly sliced (from 1 1/2 cucumbers)
    • 1 strip lemon zest
    • 500 mL gin (such as Tanqueray)
 To infuse, add prepared produce to a clean 1 liter jar. Cover with liquor and store in refrigerator, shaking daily for 4 days before straining.

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