In cocktain shaker, combine 1 sprig rosemary, Pearl Cucumber Vodka, and lime juice: muddle by using a spoon or muddler and pressing with a twisting action. Fill shaker halfway with ice; shake vigorously until chilled. Strain into ice-filled highball glass. Top with club soda, Garnish with cucumber slice and remaining rosemary sprig.
id.
Save the original Vodka bottle to strain the infused
emaining cucumber and transfer to a large pitcher; add parsley, vodka, Worcestershire
ugar to coat well. Pour vodka over. Cover with plastic wrap
Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats. Add 1 teaspoon of superfine sugar to each glass. Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full. Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.
br>THE SAUCE: grate the cucumber.
Melt the butter in
cups juice). Puree English cucumber and pour through sieve into
Muddle the cucumber with the sugar in the bottom of a cocktail shaker. Add in the rest of the ingredients and 1/2 cup of ice.
Shake vigorously for 10 seconds and strain into a birdbath champagne glass or martini glass.
Garnish with a slice (or ribbon) of cucumber or a lime wedge.
To make the simple syrup, bring sugar and water to a boil in a small pot. Reduce heat and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber and let cool. Pour through a fine sieve into a bowl or large glass measuring cup and discard solids (you should have 2 cups syrup). The cucumber syrup can be refrigerated up to 3 days.
Combine cucumber syrup, vodka, cranberry juice and lime juice in a 2-quart pitcher.
Cocktail can be refrigerated up to 8 hours. Serve over ice and garnish with cucumber wedges.
Muddle cucumber-flavored syrup and jalapeno pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until outside of shaker becomes frosted. Pour cocktail into a glass and garnish with cucumber slice.
In a Collins glass, muddle cucumber, basil, and sugar until sugar is dissolved. Add vodka and crushed ice. Stir until well chilled. Garnish with an additional cucumber slice and basil leaf.
Place the tomato juice, tomato, cucumber, capsicum, onion, garlic and Worcestershire sauce in the jug of a blender and blend until almost smooth.
Add Tabasco sauce.
Taste and season with salt and pepper.
Divide vodka evenly among shot glasses.
Top with the gazpacho and serve immediately.
Slice cucumber and limes.
Combine all ingredients in a pitcher.
Fill a shaker with ice. Pour vodka and punch over ice; cover and shake. Strain cocktail into a chilled martini glass.
Build over ice in a highball glass
Stir.
Garnish with a long thin slice of cucumber with the skin.
Drink up.
The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Pour vodka into a pitcher; reserve bottle.