PLUS I was inspired by Bonefish Grill's Cold Snap Cucumber Cosmo, served up in a frozen glass made of ice, no less! From their menu: Reyka vodka, Solerno Blood Orange liqueur + fresh English cucumbers served on the rocks ... A refreshing fix to cool your senses this summer!
I'm thinking a cucumber infusion is just what we need to improve on this cool summer drink. Maybe I should have purchased a higher quality vodka, but this is an experiment! Here's a link to a web site that tells how to do it: http://www.shutterbean.com/2011/cucumber-infused-vodka/
And here's the basic process:
What you’ll need:
Large glass jar (1 quart) or container with lid
Cucumbers
Vodka
Cucumbers
Vodka
What to do:
Peel, seed, and chop a cucumber.
Add it to the jar and fill to the brim with vodka.
Cover tightly and store at room temperature in a cool, dark place for at least 3-4 days and up to 2 weeks, giving it a shake every day or two.
Strain through a coffee filter and use.
Add it to the jar and fill to the brim with vodka.
Cover tightly and store at room temperature in a cool, dark place for at least 3-4 days and up to 2 weeks, giving it a shake every day or two.
Strain through a coffee filter and use.
That’s it! If you want a light cucumber flavor, strain after a few days or for something more intense, leave it for longer. This cucumber vodka is delicious served chilled on its own or mixed into your favorite summertime cocktail.
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