Marigny Brasserie - Cucumber Cosmopolitan
Do they still make it?
I had a few during Jazzfest a few years ago and still can't get it out of my head. Does anyone know what's in it and how it's made?
I wish I could say I had the Cucumber Cosmopolitan because it sounds wonderful. I love the Brasserie and have had some really good food there. I hope someone remembers how this drink is made. I am going to keep checking this message for the recipe.
Here's a couple that might get you what you want.
1½ ounces Skyy Melon
½ ounce lime juice
Peel the cucumber, slice into quarters, and remove the seeds. Using a grater with small-size holes, grate ¼ of the cucumber into a mixing glass. Add remaining ingredients, shake vigorously with ice and strain into a chilled martini glass. Garnish with a cucumber slice.
Even for martini purists, this drink is a revelation. Substitute bison grass vodka for cucumber vodka for an even more interesting taste sensation.
1 teaspoon Special Syrup
1/3 inch slice of cucumber, peeled (retain peel for garnish)
2 ounces plain vodka
2 ounces Polstar� cucumber vodka
1. Mash the cucumber with the cooled Special Syrup in a cocktail shaker.
2. Add plain and cucumber vodka.
3. Add ice, and shake vigorously.
4. Remove cucumber.
5. Strain into a martini glass, and garnish with the reserved curly strip of cucumber peel. Serves one.
Try this for your cucumber vodka.
1 cup English (hothouse) cucumber, sliced
One 750-ml bottle good-quality vodka
Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.