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
- Add mint, cilantro, lime, 2 slices cucumber, gin, sugar (if using) to shaker and muddle.
- Add remaining cucumber slices to shaker and shake vigorously.
- Pour mixture over glass filled with ice and top with tonic water.
- 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
- Muddle 2 slices ofcucumber in a cocktail shaker. Add the dry vermouth, gin and ice.
- Shake well.
- 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.
