Cucumber Gin
June 10th, 2009
Frankly, I don’t like eating cucumbers all that much. They’re just so… watery. And kind of, well… blah. And every time I try to make a nice vinegary salad with them, they release all their liquid and dilute the dressing. I’m not even sure if cucumbers have any real nutritional value aside from some fiber, which makes them even less worth eating in my book.
But cucumbers in a drink is an entirely different matter. In fact, I think cucumber and gin might be the next great flavor combination, right up there with peanut butter and jelly or lamb and mint. I’ve read that some gins (namely Hendrick’s) are made with cucumber, which explains why the flavors seem to pair so perfectly. In any event, I really encourage you to try making your own cucumber gin. It’s super easy and completely worth the effort because it takes the lowly gin and tonic to a whole new level.
Cucumber-infused gin
- 2 cups gin
- 4 garden cucumbers (the little chubby ones from the farmers’ market) or 2 supermarket cucumbers
Peel cucumbers and slice lengthwise. Scoop out seeds and discard. Slice or chop up cucumber — the shape doesn’t really matter, you just want to maximize the surface area. Place cucumber and gin inside a glass jar with airtight lid. Seal and allow to infuse for 4 days, shaking vigorously once a day. Strain and discard cucumber. You may wish to infuse for more or less time, depending on how intense you want the flavor.
Cucumber gin and tonic
- 2 oz cucumber gin
- 4 oz tonic water
Combine ingredients in a glass with ice. Stir. Garnish with a slice of cucumber, if you like.
