You can usually gauge how crazy I am by how often I actually update this blog.
When I’m relaxed and absolutely in love with life, you’ll see a few posts here a week. They might not always have a new recipe — especially with all the traveling I did this summer. I just always want to share the fun and beautiful people and places that are part of my life.
Mostly, the people. But I’m never really sure how they’d feel about their photos being posted here on the internet.
Today, you see, I’m recovering from a cold. Or the flu. Or whatever the difference is between those two words. So really, there’s not much to share today, aside from a mild addiction to Emergen-C packets and Zicam rapid melts. And chocolate chips (shh, don’t tell Shaeda).
The past few weekends have been absolutely, positively, unquestionably magical. Last weekend, I spent a good 48 hours in New York City to attend the most beautiful wedding I’ll probably ever get to see in my entire life — a weekend dominated by my new obsession with everything black tie and interspersed with a wild Friday night out and a charming Sunday afternoon with my great aunt and uncle, who live in the apartment of my dreams at 97th and Central Park West. One of these weekends, I’ll take my camera with me and snap a photo of the view for you. They have quite the adorable story to go with that view, too.
Plus, Aunt Mary is another bourbon girl. I appreciate that.
I digress. Today, I have a cocktail recipe. While gin was once widely used medicinally, the gin will have little or no effect on today’s illness. Rather, various renditions of this cucumber cocktail has appeared so frequently in my hand this summer that you’d think I planned the whole thing.
Well, it all started during restaurant week here in DC, when I was dealing with clients from hell and juggling an unequivocal week of temporary insanity. Shaeda coerced me into drinks, which turned into dinner, which turned into just spending too much money on good food, which is something I’ve been so good at lately that I should list on my resume.
It started with this drink. We had two each at MXDC. Then we looked up the recipe and made our own versions, in my kitchen over dinner.
And then, in New York, April and I went out for bougie rooftop cocktails and asked the bartender for something cucumber-y. She made this, two or three times for us… before I embarked on my night-of-a-thousand-straight-bourbons.
I really can’t get enough of this. While I can’t drink it right now, you definitely should.
Cucumber Bay Breeze, inspired by the Baja Breeze at MXDC
Juice from 2-3 limes (I had key limes, so we used several)
Tanqueray or Hendricks Gin
First, juice the cucumbers. I don’t have a juicer, so I peeled, chopped, and pureed them using a food processor and a few splashes of water before straining them with cheesecloth. Get as much cucumber juice as you can.
In a shaker, combine about 1 cup cucumber juice with a few tablespoons lime juice, a few tablespoons syrup and about 1/2 cup of gin. Fill with ice cubes and shake vigorously. If you don’t have a mixer, use a mason jar.
Pour into cocktail glasses, and top with a splash or two of ginger ale. Garnish with a lime and a cucumber stick to stir with.