Ginger, Lime and Rose Water Cuketail 5 ounces cucumber water (see below) 3 ounces gin 2 tablespoons fresh lime juice 2 tablespoons ginger simple syrup (see below) 1 teaspoon rose water fresh cucumber for garnish Combine all ingredients in a shaker. Shake contents until combined and frothy (40 good shakes). Pour over ice and garnish with fresh cucumber. Cucumber water 3 pounds cucumbers, washed but not peeled, then grated 1 teaspoon salt Mix grated cucumber with salt. Place in a strainer and let it drain, squeezing every 15 minutes, for one hour. It should yield 1 quart. Ginger simple syrup 3 ounces ginger root, cut into1/4-inch coins and smashed flat 1 cup water 1 cup sugar Combine smashed ginger, sugar and water in a small pot. Bring to a boil and then turn off the heat. Let cool then strain. Tip: Take the leftover grated cucumber and mix with Greek yogurt, garlic paste (1 clove), minced fresh mint, and a splash of lemon juice. Finish with salt and pepper for a dip that begs to be eaten with toasted pita bread. It pairs well with the gin cuketail to help relieve the heat of summer.
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