By the time I realize that I want some cucumber vodka for a crisp spring cocktail, I’m already knee-deep into the season, with the gardens and lawns begging for attention. Distracted, I succumb to the calling, but not without casing a wistful glance about, wishing I’d been better prepared.
When rubber hits the road, I manage to make do with muddling up some cucumber slices in a cocktail shaker. Not a bad substitute. But I always feel a twinge of regret for not having planned accordingly for what has become an annual celebration of the Vernal Equinox.
Not this year, kids! Here it is, cucumber vodka! And it’s not a recipe, really; just a happy marriage of two ingredients, and the gentle passing of time.
Wash, peel and slice 3 cucumbers, and divide between 2 quart-sized Ball or Mason jars. Fill with vodka to cover the veggies, screw on lids, and tuck away in your fridge for a week or two. Give your infusion a (little!) taste after a week. Mark it on the calendar, although you will no doubt be disinclined to forget.
Now, a quick note about the vodka: you don’t have to use top of the line liquor, here. But for God’s sake, don’t buy the cheap stuff. You really will want to drink this when all’s said and done, and if you use a poor quality vodka, I assure you, you’ll regret it.
Once the vodka is sufficiently cucumber-y, strain it through a few layers of cheesecloth and decant into a clever little bottle. Although this infusion will be shelf-stable, keep it chilled and ready for a cocktail.