Friday, July 18, 2014

We'll Drink to That

It's official: we have too many cucumbers. How do I know? Because, as of last night, we have started using them in cocktails.

Actually, our cucumbers are one of those catch-22 things; more than we can eat as they come on, not enough to really get into making pickles. Though I did get a small-batch canning book this year and want to try that recipe for dill pickles.

Back to the booze.

Cucumber and Basil Gimlet
from Real Simple, August 2014

Muddle 1/4 cup sugar with 1/2 chopped English cucumber or 2 small Persian cucumbers, skins and all, in a pitcher. (We just used a medium, nice and firm, pickling cucumber.) 

Mom, we used the spurtle!

Add 2/3 cup fresh lime juice and stir to dissolve the sugar.

Add 2/3 cup gin or vodka (gin for us) and 1/4 cup water and stir to combine.

Divide among 4 glasses. Top with ice and garnish with fresh basil. (Why didn't I pull out two matching glasses? Nobody will be pinning that one...)

So...there was just the two of us. So...we just poured it in two glasses. It should serve four, because it's pretty potent. I enjoyed it, but couldn't finish my double. Next time we'll make it when there are other people around!

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