Cucumber Seas Cocktail

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comThis post is brought to you by Thatcher’s Organic Artisan Spirits. Recipes and ideas are my own.

Several years ago, when I was still working at a 9 to 5 job, I flew into Chicago for a boring conference. This was one of those conferences that not only had a floor devoted to awkward introductions and sweaty handshakes, but hours and hours of mandatory workshops. After 4 days I was exhausted in every way, but, thankfully I lopped on an extra day for sightseeing—I had never been to Chicago before.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comRight before I had left for the trip a coworker, who was born and raised in the Chicago area, told me I should check out the miniatures over at the Art Institute. I didn’t have time to do any research about what I’d find there prior to leaving, so it was going to be a surprise. I ended up booking a hotel about two blocks from the AI and since I am always keen to check out some art (I got that BA in art history you know…) I decided that I’d take some “me” time and stroll on over there. And it was AMAZING.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comGuys, I have a secret to tell you all: I LOVE manufactured environments. Disneyland, Vegas, countless restored houses in New England I frequented as a child, and these tiny miniature rooms…  This might be why I chose to make dioramas for all my book reports when that was an option (see list here). I’m sure someone out there could psychoanalyze why but who cares?

Today I’m taking that idea of the small, magical environment and turning it towards cocktails. Recently I stumbled upon these really unique cocktail glasses made by Czech designer Martin Jakobsen and it was love at first sight. The shapes and stylings had the gears in my brain turning at high speed: what to make first?

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comI loved how these looked like terrariums and my mind wandered towards air plants and sea grasses. And cucumbers. Not sea cucumbers mind you, but just the regular guys you see at the market. I had recently received a bottle of Thatcher’s Organic Cucumber Liqueur and had developed a recipe using shiso and coconut milk. The dreamy liquid seemed to me the perfect base to display inside the globular glass and using the green elements from the drink, I could create my own little world in a cocktail.

The cucumber liqueur has a perfectly light and sweet taste that married well with the coconut milk. Together they create a slightly creamy cocktail with a tart, floral and subtle cucumber flavor. I chose a pinch of hibiscus salt for balance in the finish. The hibiscus gives another layer of floral to the nose and just a touch of bitterness. To make the sea grass garnish in the globe, I dehydrated cucumber peels at 200°F for 15 minutes in the oven. The effect is purely aesthetic but I do love the smell of dried cucumber too.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comAnd guys, you don’t need these little globe cocktail glasses to make the drink. A double rocks glass will do just fine too.

Thatcher’s Organic Artisan Spirits are right up my alley. They use all natural, sustainably farmed, organic ingredients all made in small batches by people—not machines. I invite you to check out their Cucumber Liqueur and their entire product line at thatchersorganic.com.

Now let’s get shaking!

1-1/2 ounces vodka
1 ounce Thatcher’s Organic Cucumber Liqueur
2 shiso leaves
1/2 ounce lime juice
1/2 ounce simple syrup (1:1 ratio)
3/4 ounce coconut milk
Hibiscus salt and cucumber slices for garnish

In the bottom of a shaker, muddle the shiso leaves with lime juice. Add in ice 2/3 up the shaker and then pour in the vodka, Thatcher’s Organic Cucumber Liqueur, simple syrup and coconut leaves. Shake hard for 20 seconds and double strain into a rocks glass with ice. Garnish with cucumber slices and hibiscus salt.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.com

*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Fun in Jalisco!

Fun In Jalisco Cocktail // stirandstrain.comThis post is brought to you by Blue Nectar Tequila. Recipes and ideas are my own.

Right now I’m in the middle of a frozen drink-a-thon session. I fear for the life of my blender’s motor. Everything is getting thrown in there, all with a good helping of booze. As our big summer holiday draws upon us, I thought I’d get a little technicolor creative this year and bust out my red, white, and blue drink ingredients. The liquor of choice today: Blue Nectar Tequila.Fun In Jalisco Cocktail // stirandstrain.com

When it comes to blue drinks, I usually head straight to the Tiki classic Blue Hawaii, I mean, obviously if you’re been following my Instagram account. But today I wanted to revamp that classic with a little South of the Border pizzazz. Maybe… a little Fun in Acapulco? (OK, OK, I’ll stop with the Elvis movie references).

Fun In Jalisco Cocktail // stirandstrain.com

 

You could just enjoy the tequila on its own, but today I decided to use it as the base for the cocktail. Blue Nectar Tequila’s Silver has an earthy, slightly spicy, honeyed flavor profile that is a perfect mate for fresh, zingy pineapple juice. It’s triple distilled so the flavor is not overly aggressive and works really well in cocktails. Paired with a nice splash of freshly squeezed lime juice and a touch of blue curaçao, this is definitely miles above the original. (The Blue Nectar is not actually blue, so you’ll need a little help for the blue color from the curaçao. The “blue” refers to the blue agave that is used to craft the tequila.) For a little patriotic flair, frozen watermelon gets blended in for a sweet, fresh layer of flavor. And it’s up to you: layer it between the blue, or just blend it in with the whole batch. It’s a holiday weekend; don’t sweat the small stuff.Fun In Jalisco Cocktail // stirandstrain.com

Now, while adding ice to blend will usually either 1. water your drink down or 2. dull the flavors, here we’re adding just enough to flash blend it and get it icy while keeping the flavors fresh and bold.

Fun In Jalisco Cocktail // stirandstrain.com

While this drink can hold its own, I couldn’t resist crowing the whole affair with a salted coconut foam. Think of it as the white caps crashing on waves, or a soft cloud in the deep blue sky, or the white smoke smoldering on the lawn after you accidentally set your grass on fire trying to ignite a couple of Roman Candles. Regardless, it’s a light way to add the cream to your drink, and the salt keeps the whole cocktail from being too sweet, which I truly appreciate on a hot day.

Fun In Jalisco Cocktail // stirandstrain.comIf you’re in a place where fireworks are legal, by all means, bring out the sparklers, but, if you’re in a state like California, where the pyrotechnics are left up to the professionals, then a dash of edible gold stars is good enough for a sparkling garnish.

Happy 4th guys!

For more information on Blue Nectar Tequila, please check out their website here!

Makes 2 drinks

For the salted coconut foam:

7 ounces coconut milk
2-1/2 ounces egg whites
2 ounces simple syrup
2 teaspoons kosher salt

  • Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger, shake, charge with a second canister and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.

Fun in Jalisco Cocktail:

1 cup watermelon cubes, frozen
4 ounces Blue Nectar Silver Tequila
6 ounces pineapple juice
2 ounces lime juice
1 ounce blue curaçao
1-1/2 cups ice cubes
edible gold stars

  • In a blender, first blend watermelon cubes until even consistency (make sure cubes are small, if the cubes freeze up in the blender, add 1 teaspoon of hot water to the blender). Pour into a separate container and set aside. Next, combine Blue Nectar Silver Tequila, pineapple juice, lime juice, blue curaçao and ice in the blender. Blend for 15 seconds until even consistency. To serve the drink, in a tall glass pour in the tequila mixture until about halfway up. Pour in a layer of the watermelon puree (about half the puree), and then top with additional blue mixture. Add salted coconut foam on top and sprinkle with gold stars.

The drink is quite refreshing with a nice blend of sweet, tart and spicy from the tequila. The salted coconut can be gently mixed in for added creaminess or left atop the cocktail for between sips.