With the holiday approaching you may be trying to think of new cocktails to serve your guests. One of the finest cocktails that I have ever come across is the cucumber martini, a cocktail which– correctly executed–can be a bracingly refreshing blast of intense cucumber flavor, highlighting what is perhaps an under-appreciated member of the melon family.
If you’re new to the world of specialty martinis… welcome!
1.5 oz. vodka
1 oz. triple sec
1 oz. simple syrup
1 oz. cucumber juice
1/2 oz. lime juice
There is one ingredient that pops
up a lot, and that’s simple syrup. Simple syrup is equal parts of sugar and
water (I make my batches one cup of each at a time), heated in a saucepan on low
heat, until the sugar dissolves.
Wash your cucumber well, and
cut off a few slices to set aside for your garnish. Then, peel what’s left and
cut it into chunks (this will make it easier for your food processor to
Puree it. You want it as close to liquefied as possible. You
may find that adding a tablespoon or so of water makes this process go more
smoothly. Then, you’ll strain your puree to remove anything
NOTE: I managed to get a little over 4 oz. of juice from one
large cucumber, after I reserved 4 slices for garnishing, which is enough for 4
Fill your shaker with ice. Now, measure your
ingredients in. I always recommend a top-shelf vodka when you’re making
martinis. Effen even makes a Cucumber Vodka that would be perfect here, but I
SHAKE ~ POUR ~ GARNISH ~ENJOY
~Until Next Time
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