Yesterday I posted how to make a mint sekanjabin, a Persian delight of honey and vinegar with embedded mint tones. You can use this syrupy concoction to eat: dipping in lettuce leaves or other veggies. But the best way is to use this as a “super syrup” in cocktails, like this Cucumber and Mint Cooler. It’s an intense complex cocktail that gives you crashing waves of flavor: honey, vinegar, mint and cucumber.
The recipe below calls for using club soda and a fair amount of it, ¾ of a cup. When adding soda, I prefer to do it at the end, always tasting first and adding just enough soda — if any at all actually — to achieve the intensity of that cocktail hit I want on a particular day. I tend to use less soda than recommended.
And, as you can see from the picture, I did not use club soda at all this time. There is a bright new line of sodas available at many stores now. Dry Sparkling sodas from Seattle come in multiple flavors. Including cucumber, which was perfect for this cucumber cocktail.
Cucumber and Mint Cooler
Yield: 1 cocktail
Ingredients:
1 ¼ ounces Mint Sekanjabin [see yesterday’s post]
¼ ounce fresh lime juice
2 tablespoons grated cucumber, preferably Persian cucumber or seedless English
Ice cubes
1 ½ ounces white rum [optional]
6 ounces club soda, chilled, or a flavored soda such as Dry Sparkling Cucumber
Fresh mint sprig, for garnish [optional]
Preparation:
In a tall glass, stir together the Mint Sekanjabin, lime juice, and grated cucumber. Fill the glass with ice and stir in the rum and club soda. Garnish with the mint, and serve immediately.
Source: Wild Drinks and Cocktails by Emily Han [Quatro 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑250