Infusing your vodka or other spirits with fruit, veggie, and/or herbal flavors is about as easy as placing it in your vodka for a week. Just make sure to strain it after. Each summer, I’m on a mission to make as many cucumber pickles as I can from my garden cukes. But I also make a point to make at least one pitcher of this refreshing cucumber vodka.
I used this vodka in a cocktail with lemon balm syrup, cucumber/lemon-balm/lime ginger bug soda, and some fresh muddled lemon balm (and optional sliced jalapeno!). The recipe is provided at the end of this post.
You will need:
- Liter pitcher with lid (or quart jar)
- Mesh strainer
- Knife & cutting board
- Optional: fermentation weight
- For the cocktail: cocktail shaker (optional)
- 1 lb. cucumbers (any variety)
- 2.75 cups vodka of choice
1.) Remove the ends of the cucumbers and discard. Then slice the cucumbers and add to the pitcher.
2.) Fill the pitcher to the top with vodka, seal, and let stand in fridge for about a week. Strain out the cucumbers (use as cocktail garnish if desired).
Optional: Cucumber exposed to air poses low risk here but you may wish to avoid this happening. Before adding the vodka to the pitcher, place a ferment weight on top of the cucumber so it stays submerged while steeping in vodka. The trade-off is you will lose some space for vodka. If no weight is used, it is a good idea to stir the cucumber slices a couple times during the week.
“It’s the balm!” cuke-tail recipe
One drink I made with the cucumber vodka was a cocktail with ginger bug soda and lemon balm simple syrup.
To make the cocktail, you need to start with the cucumber vodka as it takes about a week.
Around 4-5 days before you want to make the cocktail, you need to start your ginger bug soda.
Finally, the simple syrup can be made almost anytime but it’s good for it to first cool in the fridge.
To make the drink: Fill a tall glass with 1 1/2 cups ice, set aside in the freezer. Combine 2 fluid ounces vodka and 1/2 fluid ounce lemon balm syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass. Top with several ounces of the cucumber ginger bug soda until desired taste. Optionally garnish with cucumber, muddled lemon balm, lime wedge, and even jalapeno slices.