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.