As March's conclusion nears, I wanted to share a concoction recipe that has pleasantly surprised my much-better-half and I this month. Published in a ABC Fine Wine & Spirits promotional email, the libation caught my eye because of its use of cucumber. Though I am not a huge gin or vodka guy, I do very much enjoy a cucumber gimlet and was intrigued to see if cucumber would also work well with Irish whiskey (spoiler alert - it does!).
A few notes from the trenches after making a fair amount of this cocktail: if your cocktail shaker can accommodate the volume, this recipe can easily be doubled which helps cut down on the muddling labor. The strainer found on a typical cocktail shaker is useless for straining the drink after shaking due to the cucumber pulp, so pop the top off and use a fine-mesh strainer instead. This drink as published uses three-quarters of an ounce of simple syrup which is over the edge of sweetness to my tastes. I've reduced to a half-ounce below, however your personal tart/sweet mileage may vary, adjust accordingly. The elderflower liqueur is essential here as it contributes a tremendous flavor to the finished drink.
Ingredients
1/2 inch chunk of cucumber, cut into smaller chunks
1/2 ounce simple syrup
3/4 ounce lemon juice
1/2 ounce St. Germain (elderflower liqueur)
2 ounces Irish Whiskey
Composition
In a cocktail shaker, drop the chunked-up cucumber and simple syrup. Grab a muddler and pound the cucumber into a mushy paste. Add all remaining ingredients, stir and taste. Adjust to your preferences - if too sweet, add more lemon juice, if too tart, add more syrup. Once satisfied, add ice to the shaker, plop the top on and shake mightily. Remove the top of the shaker and strain into your preferred glass using a fine-mesh strainer.
Cheers to March and hello April.
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