It's cocktail time!
Sara Novak
We're nearing the end of summer, and cucumber season for the matter. I think I got the last of them at the farmers' market this week. So I wanted to use them wisely. Last month when we were in California, we visited a few friends in San Francisco. And yes, I was obviously impressed by the cuisine. How could I not be? But what was even more impressive was the cocktail factor; gorgeous cocktails made with ingredients I would never have thought of like lemon verbana, gingered pear, and olives stuffed with every cheese under the sun. Needless to say it was inspiring. I try and make my cocktails as local and healthful as the food that I make in the kitchen.
Enter cucumber cocktail: the product of Yumsugar, so I can't take credit for it but it was delicious right down to the raw sugar and mint. If you don't have a mortar and pestle to muddle the drink, just use the back of a spoon. With a little elbow grease, it works just fine.
On the next page, learn how to make your own Cucumber Cocktail!
