This cocktail, which has become a signature drink at the renowned St. Helena establishment Goose & Gander, gets its showy color from cucumbers stained bright purple with blueberries.
12 ounces unseasoned rice vinegar
4 ounces mirin
4 ounces unfiltered cooking sake
6 ounces white granulated sugar
1 cup frozen wild Maine blueberries
1 large English cucumber
1 1/2 ounces Square One Cucumber Vodka
1/2 ounce fresh lemon juice
1/4 ounce yuzu juice (look for brands with no sodium added)
1/2 ounce simple syrup
1-2 ounces seltzer
Instructions: Add the vinegar, mirin and sake to a medium-size pot and bring to a boil. Add the sugar and stir to dissolve. Next add the blueberries, bring back up to a boil, and simmer for 2 minutes to bleed out the color. Allow the mixture to cool to room temperature.
Using a mandolin, slice the entire cucumber up to about the width of a quarter, not paper thin, not too thick. Reserve half of the cucumber for pickling; the other half will stay nonpickled. Strain the blueberries out of the pickling liquid, and then pour the liquid over half of the cucumbers and let them rest for about 2 hours or long enough to stain them purple. They will last about two weeks in the fridge.
To make the cocktail, add the vodka, lemon juice, yuzu juice and simple syrup to an empty 16-ounce mixing glass. Add enough ice to fill the mixing glass completely with ice, seal it up, shake hard a few times to mix, unseal, leaving all the contents in the metal half of the shaker.
Add the seltzer to the metal half of the shaker, and then dump the contents into a 12-ounce Collins glass. It should fit in nicely with ice filling the glass from the bottom to the top. Using a straw or the back end of a stirring spoon, carefully slide 3 slices of the pickled and 3 slices of the nonpickled cucumbers down the sides of the glass, so that the ice pushes the cucumber slices attractively up against the glass.
Makes 1 cocktail
From gardenstotables.com
August 19, 2020 at 11:00PM
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Recipe: Goose & Gander’s Cucumber Collins Cocktail - Houston Chronicle
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