All this heat is making me want to eat light. Like, without trying. That doesn’t mean skipping out on a cocktail or anything, but a salad for supper seems to satisfy me lately, as long as it is flavorful enough.
A refreshing way to start the evening: a cucumber cocktail. The cucumbers were unwaxed and organic, so I didn’t peel them before pulverizing them in the blender… I will admit the resulting juice looks kryptonite colored.
I strained the juice through a fine mesh strainer to make the liquid clear and smooth. I made these a few days ago with peeled cucumbers and the result was a light-lime color. I still strained the juice afterwards though, as the texture of pureed cucumbers just doesn’t give me the mouthfeel I’m looking for with a cocktail.
With all the good cucumbers lately we’ve had these several ways, sometimes with gin, and lime, with lemon verbena or lemon thyme syrup, this time we used vodka, lemon juice, a splash of club soda to add just a tiny bit of bitterness, and mint syrup. The cucumber felt hydrating and the mint added an extra dimension of coolness, a nice ease into a warm evening.
For the Cucumber Mint Cocktail:
3 oz. cucumber juice, strained over a fine mesh strainer, or with double-lined cheesecloth
1 1/2 oz. vodka
1 TBS mint simple syrup, ( see recipe here)
1 oz. lemon juice
1 oz. club soda
I love how after a good rain the garden explodes. It is fun to go outside the next day and see the difference. Although my summer veggies aren’t quite ready yet, my herbs look pristine and are begging to be used.
I have especially wanted to use up some dill. Since it grows like a weed, I am going to have to find lots of ways to use up it up, or find something to pickle… (Feel free to link me up…)
For the salad, I let some shaved fennel, zucchini and lots of chopped dill sit in some lemon juice and olive oil for a little while and then tossed it with some arugula and parmesan. Delicious, filling and plenty flavorful. It did not leave me wanting, a minor miracle.