Try This: Cucumber-Infused Rum
We’ve got a fridge full of cucumbers and a vacation coming up in a few days, which means we’re dutifully eating, drinking, and preserving these summer fruits as quickly as we can. Inspired by a recipe from the Two Hot Tamales, Mary Sue Milliken and Susan Feniger, we also made a cucumber and rum infusion.
Using a vegetable peeler, we peeled and sliced a cucumber into thin strips. One could also cut rounds or chunks, but we thought strips might be better for infusing. In any case, it’s usually a good idea to remove the outer peel, which can be bitter or waxy.
We packed the cucumber into a mason jar, covered it with rum (a light rum is preferable; we used 10 Cane because that’s what we had on hand), and sealed it air-tight. Then we stored the jar in a cupboard for three days, shaking it a few times and making sure the cucumber was still submerged.
After three days, we had a lovely cucumber-tinged liquor ready for mojitos or other refreshing drinks!
• Get the recipe: Cucumber-Infused Rum & Cucumber Mojitos at LAist
(Image: Emily Ho)