Cucumber-Mint Infused Vodka Recipe
Cucumber? Mint? Vodka? You might be thinking, “…ick, what a strange flavor combo”. However, this potion has long been a household favorite and many a friend has partaken of this beverage with absolute delight, calling it “liquid summer”. And it’s so unbelievably easy to make it’s almost stupid easy.
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- Pour vodka into large jar.
- Peel & seed cucumbers, chop into large chunks and add to vodka.
- Cover tightly with saran wrap, add lid and let sit for approximately 4 days.
- Add fresh mint, cover and let sit another 3 days.
- Because the mint is a stronger flavor than cucumber, it takes much less time to steep flavor into the vodka.
- After you have been "cooking" the mint and cukes for a good week, get ready to bottle your potion.
- Using a fine mesh sieve and a coffee filter, begin straining your vodka into a large pitcher.
- Funnel into 375ml clear wine bottles and cork.
- I find I can usually get 8-9 finished bottles per batch.
- Very often I will save the booze-soaked cukes for cocktail garnishment.
By The Restaurant Widow
Ok so you’ve made the infused vodka. Now what do you do with it?
Here are a few of our fave recipes.
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- Fill a cocktail shaker with ice, vodka & vermouth.
- Shake like a mother, until the flesh of your fingers are fused to the shaker.
- Strain into chilled martini glass & garnish with a boozy slice of cucumber.
By The Restaurant Widow
Ingredients
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- Much like a mojito.
- Fill a glass with simple syrup, mint and lime.
- Muddle.
- Add ice, vodka and enjoy.
By The Restaurant Widow
Ingredients
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- Serve vodka on the rocks
By The Restaurant Widow
First Hand, Hands Down….WuuuSaaaa…for a couple days actually 😉
Mmmm… Cucumber mint vodka. Very refreshing!
Yummm! I’m so excited!
I have the cukes soaking now – almost ready to add the mint!!
…do I need to refrigerate the finished product?
Enjoy your infusion! No refrigeration needed, unless you prefer your vodka chilled.