Cucumbers are the perfect food. Crisp, light and easy to pair, cucumbers are also low in calories, a great source of fiber, potassium, antioxidants, and provide natural cooling properties during hot weather.
But most of the healthy properties are pretty much lost when you add alcohol.
But I like to think (read: justify) that there's a mental health aspect to having cucumber-flavored cocktails. They're still in season, so those of you with gardens will be cucumber abundant through late September. If you dig dirt in southern California, December might be the final time of harvesting those green tubes. So instead of adding them to yet another salad, drink them!
I found inspiration from the best from bars and restaurants of Los Angeles, but home bartending is as simple as combining fresh cucumbers (juiced cucs give better flavor), simple syrup and a clear alcohol. Don't skimp on the quality of your booze! Every bartender I met uses a high-end bottle with the ultimately smooth Hendrick's Gin as the current go-to hooch. They also love splashes of elderflower liqueur, which has a delicate and floral sweetness.
Expect to pay between $12-15 dollars, or sip at home for significantly less.
For more things to bite and swallow, click here.