If you’ve ever been to a day spa, you may have noticed a large dispenser of ice water with slices of cucumber floating on top.
Fancy right? Around 2000, bartenders took note of this and started using cucumbers in cocktails.
Either infused or muddled, cucumbers lend a dry, crisp vegetal note that counterbalances overly sweet drinks. That makes it perfect when it’s hot outside and also pairs better with what’s on your barbecue plate.
To read the entire article and to get the recipe, visit Kevin's cocktail column in the IDAHO STATESMAN