Cocktails, the libationary art!

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A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.

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Comparing Cucumbers (lemmy.world)

submitted 1 week ago by Cursed_Fig@lemmy.world to c/cocktails@lemmy.world

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The lighter syrup was a simple syrup with pureed cucumber that sat in the fridge for half a day, then got strained. I used powdered sugar because that's what I had.

The darker syrup was made by pureeing and straining a cucumber, then bringing that juice to 145° while mixing in Sugar in the Raw.

A bartender warned me about heating the vegetables and giving it a "soupy" taste, and they had a point. The immersion syrup is less sweet and more watery, but has a more refreshing cucumber flavor. The heated syrup is sweeter, but doesn't have that fresh crispness. Both are okay but neither are great.

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[–] TheAlbatross@lemmy.blahaj.zone 1 points 1 week ago* (last edited 1 week ago)

I found some success simply mixing cucumber juice with simple syrup, sort of like a cucumber aqua fresca, but it wasn't as... cucumbery as I wanted. It worked well enough for a cucumber gin fizz, but I think there must be a better way to extract cucumber flavor for bright refreshing punchy cucumber drinks.

The cucumber watermelon aqua fresca I made worked like a charm and did brilliantly in a tepache and tequila cocktail I made with it. Maybe cucumber is naturally mild and the deficiencies in the flavor were hidden by the presence of watermelon.