Food Know How

IN THE MIX FOOD KNOW HOW tips&tricks

FOR EVERYONE WHO LOVES TO MIX Green panache

Move over lemon, lime and orange. Lately it’s cool to be a cucumber. From twists and ribbons to flowers and boats, the cucumber is enjoying popularity among chefs and curious bartenders alike for its deep green color and refreshing taste. Here are some techniques to bring the cuke to your cocktails.

musT TRY RECIPE

Cucumber to garnish a martini? Toss those olives when mixing up a Hendrick’s Gin martini. The flavor of the infused cucumber in the gin comes through masterfully. Taste the evolution of the martini. CuCumbER maRTInI

INGREDIENTS

2 1/2 parts Hendrick’s Gin 1/2 part dry vermouth 1 cucumber slice

PREPARATION

Stir in a mixing glass and strain in a chilled martini glass. Garnish with a cucumber ribbon. TwIsT

Diagonally cut cucumber into thin slices. Cut slit through each slice just to center. Twist ends in opposite directions, push through toothpick and place on glass rim.

RIbbons

Cut thin strips lengthwise from cucumber with vegetable peeler, making sure there is a line of green peel on both sides of every strip. Keep cutting thin strips until you reach seeds. Place strips in ice water to chill thoroughly. Remove from water, drain, ruffle and garnish as desired.

CuRLED Fan

Cut unpeeled cucumber to a 4 inch length, slice off opposite sides lengthwise resulting in rectangular shape. Peel on two sides, then place peeled side down and slice five to seven 1/4 inch slices vertically leaving all of the slices connected at one end. Cut entire cucumber in half lengthwise, creating two fans. Curl every other strip downward and trim down the spokes to desired length according to glass size.