Cuke Tips

COCKTAIL: The PLCB Cucumber Crush

by Felicia D' Ambrosio

This perpetual lack was my inspiration for a party-worthy cocktail, the PLCB Cucumber Crush, that can be assembled with just two stops — one to a liquor store for locally distilled Bluecoat gin and the Italian aperitif Campari, and another to a market to pick up cucumbers, tarragon, grapefruit juice and club soda. Cucumber and gin is a classic pairing, and the citrus top notes of Bluecoat make for a drink that even gin haters will enjoy.

Muddling cukes and tarragon together releases their essential flavors, while a dash of honey syrup (method below) introduce warmth to the otherwise light/refreshing flavor profiles of the other ingredients. Making the PLCB Cucumber Crush also gives home mixologists a chance to hone their multi-step drink-making skills. Muddled ingredients are left behind in the tin when the mixture is strained over rocks, creating a bright cocktail with no messy, mashed-up bits.

This recipe creates a tart result. The drink can be sweetened by adding additional honey syrup.

The PLCB Cucumber Crush

3 heaping bar spoons peeled, diced cucumber

Leaves of one sprig of tarragon

(alternatives: mint or lemon verbena)

Dash of honey syrup *

1 1/2 ounce Bluecoat gin

1/4 ounce Campari

1 ounce grapefruit juice

Club soda, to top

Two cucumber slices as garnish

In a pint glass, muddle cucumber, tarragon and honey syrup together until thoroughly crushed. Add ice to glass; pour in Bluecoat, Campari and grapefruit juice. Place shaker tin on top of pint glass and tap to seal; shake mixture hard until outside of the tin frosts. Place several fresh ice cubes in a highball glass. Strain mixture into prepared glass, leaving all solids behind in the tin. Top drink with club soda to fill; garnish with cucumber slices.

* Honey syrup is easy to make: Simply combine equal parts honey and near-boiling water and stir to combine. Refrigerate in a sealed container.

(felicia.dambrosio@citypaper.net)