Cucumber Cocktails for New York Summer Nights

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Warmer weather is finally here its time to make some refreshing cocktails with a refreshing spirit ­-cucumber infused gin.

This fresh from the garden ingredient is a surprisingly great addition to many drinks, adding a crisp, clean flavor that is a delight, paired with almost any cuisine or sipped solo.

There are a variety of cucumber-based libations on the menu at Michelin-starred Chef Hemant Mathur¹s new Curry Hill eatery Haldi.  Both the Calcutta Cooler ($11) and Cucumber Martini ($11), made with the rose and cucumber infused Hendricks Gin, are easy to make and offer a refreshing crunch and satisfying, stand out flavors that all can enjoy.

Try one at home:

CALCUTTA COOLER

Ingredients:

*1.5 ounces Hendricks Gin (which is infused with rose and cucumber)

*2 cilantro leaves

*4-6 slices cucumber

*1/4 lime, sliced

*4 ounces tonic water with dash salt

*2 mint leaves

*1 Tbs sugar (optional)

Preparation

  1. Add mint, cilantro, lime, 2 slices cucumber, gin, sugar (if using) to shaker and muddle.
  2. Add remaining cucumber slices to shaker and shake vigorously.
  3. Pour mixture over glass filled with ice and top with tonic water.
  4. Stir, let set for a few minutes for the flavors, garnish with cucumber.

 

CUCUMBER MARTINI

Ingredients:

*2  2/3 ounces Hendricks Gin (which is infused with rose and cucumber)

*1/3 dry Vermouth

*3 slices cucumber, peeled 

Preparation

  1. Muddle 2 slices ofcucumber in a cocktail shaker. Add the dry vermouth,  gin and ice.
  2. Shake well.
  3. Double strain in an ice-chilled martini glass, garnish with slice of cucumber.

In addition, Chef Mathur will be a part of this summer¹s Grand Gourmet on May 7th  and the 2015 Taste Asia Food Festival in Times Square on June 26 & 27, which is FREE to the public.