Arya’s favorite food (other than dirty napkins stolen out of the garbage) is cucumbers. She goes bonkers for them. I mean she’ll eat pretty much anything that is, was or came near food, but she loves cucumbers. While I’m kind of horrified to think I may be culinarily influenced by my dog, lately I’ve really starting getting into them too.
Obviously they’re great just to munch on and in salad, but I also really like them in cocktails. If I’m really in the mood to…ahem… drink, I’ll have a Hendricks Cucumber Martini, but that mo-fo is strong. When a light, refreshing drink (with a lot less alcohol) is more my speed, I’ll (ask Matt to) make a Grapefruit, Cucumber Gin Fizz.
The same recipe also works well with Blood Orange Soda (like San Pellegrino Aranciata Rossa). If gin’s not your thing, use vodka instead. Of course you could always leave the spirits out all together. Whether it’s cucumber cocktails or cucumber mocktails, we’re fine with it, but just don’t leave out the cucumber.
Grapefruit Cucumber Gin Fizz
- 2 or 3 thin slices of small (Persian or Kirby) cucumber
- 1 or 2 sticks of cucumber, an inch or so taller than your serving glass
- 1 lemon wedge
- 3/4 cup Grapefruit soda (recommended: San Pellegrino Pompelo)
- 2 ounces gin (recommended: Hendricks), or your favorite neutral vodka
- 1/4 cup club soda
- Angostura bitters
Gently muddle the cucumber slices in the bottom of a glass, add ice, grapefruit soda, squeezed lemon wedge and gin. Stir and then top with a little club soda and a few drops of bitters. If you like a sweeter drink, you could omit the club soda. Add more if you like it less sweet. Garnish with cucumber sticks.
- 2 1/2 parts Hendricks Gin
- ½ part dry vermouth
- 2 or 3 cucumber slices
Stir Gin and vermouth in a mixing glass with ice. Strain into a chilled martini glass. Finish with a cucumber garnish. Call a cab.