I want to show you a drink that should be a classic: the cucumber gimlet.
Probably the only thing preventing it from becoming a staple is that you have to puree, or juice, a cucumber, which takes time behind a buzzing bar. The process is easy at home, though, and this recipe will make you wonder why gin and tonics are the default gin-based cocktails.
After you’ve juiced or pureed your cucumbers, which are in season, simply strain the liquid into a glass (I do at least two cukes because you’re gonna want more than one of these drinks). The cocktail also calls for simple syrup — equal parts sugar and water dissolved in a saucepan. Both ingredients work in perfect harmony.
If you’re trying to watch your wasteline, omit the syrup, and this turns into a borderline health drink in my book. Hell, I’ve heard juicing is good for you. This must be what they mean.
Cucumber Gimlet
Makes 1
2 ounces gin
2 ounces cucumber juice
1 ounce simple syrup
2 ounces tonic
Fill a cocktail shaker with ice. Add gin, cucumber juice, simple syrup and shake. Pour into an ice-filled Collins glass. Top with tonic and garnish with a cucumber slice.
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This article appears in Oct 29 – Nov 4, 2015.