A Cocktail-a-Day #8: Cilantro Cooler
June 11, 2013
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I am looking forward to experimenting with more cocktails and learning more about the art of mixology as well. Also, bought a Molecular Mixology Kit from Molecule-R, so I am going to be experimenting with molecular gastronomy in my cocktails. F’ yeah.
For today’s cocktail, I have chosen another one of my perennial favourites. I was craving Mexican so I headed on over to Jalapeno’s Mexican Grill for the best tasting and best value burrito in Calgary. For $10, you get a burrito that will last you two meals…and then so more. Look out for a review soon.
Today’s recipe is by none other than Jamie Boudreau who is quickly turning into one of my favourite mixologists for his original use of herbs in a lot of his recipes. I originally featured Jamie Boudreau’s Rosemary Paloma recipe on Day 2 (from the Food & Wine 2009 Cocktail Guide ). According to Boudreau, a good aperitif often hints at the meal that will follow. In that case, this cocktail would be a great lead up to any cuisine that makes heavy use of cilantro (like Indian and Mexican food).
Recipe is as follows:
1/2 cup chopped cucumber
5 cilantro leaves, 1 flowering cilantro sprig for garnish (optional)
2 oz. vodka
3/4 oz. fresh lime juice
3/4 oz. Simple Syrup
1 oz. club soda
In a cocktail shaker, muddle the cucumber and cilantro leaves. Add the ice and remaining ingredients EXCEPT the club soda. Shake well and double strain into an ice-filled Collins glass. Stir in the club soda and garnish.
There’s nothing like the sweet aroma of cucumber and cilantro muddled together. I love how refreshing this drink is. You almost get this minty after taste that just cleanses and refreshes your palette at the same time. The addition of club soda gave me the impression of drinking a cucumber-cilantro lemonade. Delicious!
Let me know what you guys think.