Bits and Bobs from the Veg Bin
Sometimes when I make a drink with cucumber, Steve takes a sip and declares it “salad in a glass.” He isn’t wrong. I love cocktails that belly up to the savory side of the bar. This one is certainly vegetal and a wee bit spicy from the horseradish vodka. But there’s still a touch of sweet for balance – we don’t want to taste only the shrubbery after all. I encourage you to make your own horseradish vodka – the most challenging part is waiting for it to infuse.
Makes 1 drink
- 1 Persian cucumber, cut into chunks
- 2 tablespoons scrunched-up fresh basil leaves
- 2 ounces homemade horseradish vodka (see note below), or store-bought
- ½ ounce fresh lemon juice
- 2 teaspoons lemon verbena or lemon simple syrup (see below)
- Pinch of kosher salt
- 5 dashes celery bitters
- Ice
- Chilled seltzer, to top off
Muddle the cucumber and basil in a shaker. Add the horseradish vodka, lemon juice, simple syrup, salt, and bitters. Add ice and shake to chill. Strain into an ice-filled rocks glass and top with seltzer.
Garnish: a swath of lemon peel inside the glass secured with a cucumber disk
Note: The horseradish vodka I use here was developed by yours truly for one of my favorite projects back in 2016. I worked with a team of incredibly talented, creative, and hilarious people and I wish the band could get back together again.
Lemon Verbena or Lemon Simple Syrup: Combine ¼ cup water, ¼ cup sugar, and ¼ cup fresh lemon verbena or peels from 1 lemon in a small saucepan. Heat over medium heat until the sugar dissolves, gently swirling the pan. Let cool completely. Discard the herbs or peels and strain into a small jar.
