Cucumber Gin and Tonic
I love cucumbers and make cucumber water, cucumber Popsicles, pickles, grilled cucumbers and on and on. Based on a friend’s suggestion, I made a cucumber gin and tonic. Easy to do. Just cut up half a cucumber and place it in a pitcher. Cover with gin and let soak in the fridge for a few hours. Then, pour the gin into a glass and add some tonic. Garnish with a cucumber.
Delicious.
March 3rd, 2013 at 6:49 pm
Like, me, you are anticipating our Tennessee spring and summer days. Soon, soon.
March 3rd, 2013 at 7:07 pm
Does a noticeable amount of flavor transfer after just a few hours?
March 3rd, 2013 at 7:14 pm
Yes. Just a couple.
March 3rd, 2013 at 7:35 pm
Try it with Hendricks gin. It’s a very unique tasting gin, but I like it more with the cucumber.
March 3rd, 2013 at 8:00 pm
Fantastic! I’ll have to give that a try.
And Awelowynt, I love Hendricks gin! Just a little ice and it’s good to go!
March 3rd, 2013 at 8:06 pm
+5 to Awelowynt on the Hendrick’s recommendation – it has pronounced overtones of cucumber. It should make a greate cucumber G & T, although I’d go light on the Tonic to make sure the flavors all come out. But that’s just me.
March 3rd, 2013 at 8:10 pm
An awesome hotel in Zurich makes this with Hendricks but adds cracked black pepper. I thought it was zany too, until I drank it… And I am a huge G&T fan in general.
-Gene
March 3rd, 2013 at 8:52 pm
Must. Try. Cracked. Pepper.
March 4th, 2013 at 12:24 am
Pepper was a big deal in the early days of gin. I got in a fight with a museum docent once, who said there was no known reason a paper cone of pepper corns (say it fast) would appear in a Dutch still-life alongside a gin flagon and one of them cool rollover tumblers with punts on the side to hold like a grenade.
I reminded her of the purpose of pepper in wartime Moscow vodka. This not being a part of her art training, she was highly unamused. People noticed.
In a poorly working still, the pepper grains are needed to precipitate out the fusel oil, or you’ll go blind. You never see a Russian drink everything in the glass (or didn’t 70 years ago). Other’n the dead rabbits and shellfish, that’s about all I know about still-life. Good one thing to know, though.
March 4th, 2013 at 11:50 am
Cucumber goes great with gin.
I’ve muddled a cucumber with some mint and a bit of sugar in a glass, then added ice, then poured gin over it all with a cuke slice for garnish. Really good if made right.
March 4th, 2013 at 12:51 pm
As Will Ferrell says…
March 4th, 2013 at 2:51 pm
Ditto the Hendricks. (It’s also the only gin to use when you want a nice negroni.)
March 4th, 2013 at 3:35 pm
And the quinine in the tonic helps prevent Malaria!
March 4th, 2013 at 3:48 pm
I used to do these really nifty vodka tomato balls.
Blanch and peel some cherry tomatoes
Skewer on toothpicks and dump in a bowl
Pour vodka over the lot until covered, freeze overnight
Serve the next evening. Yum
March 4th, 2013 at 4:45 pm
It’s obviously a healthy drink, so you should live a long time.
March 6th, 2013 at 5:18 pm
Agreed on the Hendricks. Must try the cracked pepper