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.
Right 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.
Guys, 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?
I 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.
And 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.
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