This week, Cocktail Maestro Norm Owen talks that unusual-yet-ubiquitous cocktail garnish: Cucumber. Why cucumber? What does it add? We’ll find out. Plus he offers 2 fantastic cucumber-centered cocktail recipes:
The Gordon’s Cup
2 oz gin
.75 oz simple syrup
½ of a lime, cut into segments
3 slices of cucumber
Muddle the cucumber and lime pieces in a tin shaker to release all the juices. Add the gin and simple syrup to the tin and fill with as much ice as will fit into the rocks glass you will be drinking it from. Shake until very cold, and pour all the ingredients – ice included – into your rocks glass (this is known as a “dirty pour,” when no straining is involved). Add a sprinkle of Maldon salt and cracked black pepper. Enjoy!
Variation: replace the gin with bourbon, and add a dash of Worcester sauce before shaking – this version is known as “The Square Meal.”
The Cobble Hill
2 oz Rittenhouse rye
.5 oz dry vermouth
.5 oz Amaro Montegegro (or Meletti, or Amer Picon)
3 slices of peeled cucumber
Muddle the cucumber slices in a mixing glass. Add the liquids with ice and stir until very cold. Fine strain into a coupe. Express lemon peel on top of the drink (i.e. take a slice of lemon peel, and squeeze it skin side out, so that the oils spray onto the cocktail). Throw the peel away, and garnish with a cucumber wheel. Enjoy!