So blueberry jam was my first attempt to store the flavors of summer. But Chicky and I couldn’t stop there… afterall, summer’s bounty amounts to much more than a few jars of jam. So, we decided to do some booze infusing too.
Back story: My sister Chicky used to live in Oregon. She went to a school that was a hippie’s paradise and learned all about things like vegans, recycling and buying clothes by the pound. She also learned how to infuse vodka. This was back a few years ago, when infusing things wasn’t something you saw at Marina Bay. Anyway, Chicky used to hang out at this joint called The Delta, where she used my ID to drink copious amounts of infused vodka and become one of the bar’s best customers. The folks there liked her so much they named a drink after her. The main ingredient: cucumber infused vodka.
(Another side story, when Chicky informed my Dad that she’d had a drink named after her, he asked her what it was called. No joke.)
Anyway, a plethora of cucumbers and Linsey’s canning challenge inspired me to whip up a batch of cucumber infused vodka, which I thought I’d share with you all as it’s dead easy to make and always a crowd pleaser. The recipe: take a bunch of cucumbers (say, between four and six for a liter of vodka), slice them up and put them into some kind of glass jar. Pour vodka over them and let them hang out in a cool dark place for a few days (don’t let them sit too long or the cucumber skin will start to turn bitter). Strain, and bottle. Share with friends.
Bonus recipe: The Chicky
mix 1.5 oz cucumber infused vodka with 2 oz pineapple juice. Serve on the rocks, garnished with a cucumber slice.