Local Libations: Persian Cucumber Cooler
By Kat Durant
It’s been warm and breezy… perfect San Diego weather and the revolving door of visitors from around the country all just seem to want to hang out on my back patio and enjoy a crisp cocktail. Hey, I’m not complaining! Of course, I turn to my Summer garden for garnish and tasty additions to my cool refreshments but I found myself in a similar situation as Gillian last week – my garden is just starting to ripen, leaving me few items ready to harvest. Luckily my ever-bearing mint plant never lets me down. I decided to relay off Gillian’s subtle use of vegetables in her Garden Mary and bring together fresh cucumbers, my love of vodka cocktails, and some unavoidable mint from my garden.
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I went to my local farmers market in search of some lemons and cucumbers and came away with a bunch of Persian style cucumbers. This style of cucumber is sweeter than most, a perfect partner for fresh lemon juice. I used my favorite vodka made right here in the USA using Idaho grown potatoes – Blue Ice vodka. They also make an organic wheat vodka but I’m a sucker for the earthier flavor of potato vodkas so I stuck with that.
This cocktail would be perfect on a warm summer afternoon and you can mix it in a pitcher in a breeze to serve to visitors. Just multiply the ingredients by 8 and muddle everything right in the pitcher. It’s light, cool and refreshing. The sugar rim helps cut the tartness of the lemon but if you find it too tart you can add 1/2 oz of simple syrup or agave syrup to the mix.
Prep Time: 5 minutes
Tools: Muddler, cocktail shaker, saucer, knife, citrus juicer, martini glass
- 2 oz Vodka
- 1 oz lemon juice
- 8-10 mint leaves
- 4 slices of cucumber
- 1/4 cup sugar
1. Cut lemon in half and rim the martini glass
2. Pour sugar in saucer and dip martini glass in sugar
3. Put mint and cucumber into shaker and muddle
4. Add ice, lemon juice and vodka and shake vigorously
5. Pour into martini glass and Enjoy!