D and the children planted a nice garden this year in Gram’s front yard: tomatoes, peppers, potatoes, corn, watermelon, butternut squash, zucchini, and cucumber. We took our first batch of zucchini and cucumber off the vines the weekend of July 17th, and are coming up with some new dishes to eat.
I just happen to have a gin here that claims to taste of cucumber: Hendrick’s. And it does taste of cucumber, if you put a cucumber in the glass with the gin.
First up in the mixing cup was Hendrick’s twist on the martini.
- 2 1/2 parts Hendrick’s Gin
- 1/2 part dry vermouth
- cucumber slice
Stir Hendrick’s Gin and vermouth in a mixing glass with ice. Strain into a chilled martini glass. Finish with a cucumber garnish.
- 2 oz. gin
- 1 oz. fresh lime juice
- 3/4 oz. simple syrup
- 8 mint leaves
- 2 slices cucumber
- Ice cubes
- Tools: shaker, muddler, strainer
- Glass: cocktail
- Garnish: thin slice of cucumber
Using a muddler, lightly crush cucumber and mint leaves in a cocktail shaker. Add liquid ingredients and shake well with ice. Strain into a chilled glass. Float garnish on top of drink.
And the Poughkeepsie Journal just happened to publish a recipe syndicated from McClatchy-Tribune: the Capulet Collins. This is basically the same as the Eastside, but in a Collins glass filled with ice and seltzer water.
Mixologist Toby Maloney prefers to make this cocktail with Hendrick’s gin, which has a crisp, cucumberlike flavor note.
- 3 slices cucumber, each 1/2-inch thick 1 tiny pinch salt
- 2 mint sprigs
- 2 ounces gin
- 1 ounce simple syrup
- 1/2 ounce fresh lemon juice
- 5 drops rose water, optional
- Soda water
Muddle cucumber and salt thoroughly in cocktail shaker. Add 1 sprig of the mint. Bruise gently. Add remaining ingredients. Add ice. Shake. Strain into a Collins glass over fresh ice. Top with soda water. Garnish with remaining mint sprig