When Life Gives You Cucumbers…Make Something Scrummy

I’m one of those people. You know the type: plant people, which I guess makes sense given my obsession with all things botanical. I’ll give any plant a chance and am consequently the recipient of many orphan starts and seedlings. Imagine my surprise this weekend, when a gifted plant labeled squash gave me the sweetest, roundest variegated cucumber. Of course, it needed to make its way into a cocktail. My inspiration led me to our PBP Orange Bitters and Riverain Dry Gin.

A friend recently introduced me to the word “scrummy.” She came across it while reading historical fiction set in the 1930s. According to the Oxford English Dictionary, scrummy’s roots go all the way back to the mid-1800s, and it is still used today – mainly in Britain – to describe something excellent, marvelous, enjoyable, and delicious.

This cucumber cocktail is nothing short of the scrummiest. It’s light and refreshing: the perfect brunch cocktail or accompaniment to a happy hour cheese plate.

So when life gives you cucumbers, I say make something scrummy. Cheers!

SCRUMMY

1 oz. Meyer lemon juice

2 oz. Riverain Dry Gin

10 drops PBP Orange Bitters

½ - ¾ oz. honey syrup (adjust to taste)

4 thin slices of cucumber

Pinch of salt (non-iodized please)

Place cucumber slices and honey syrup in your shaker tin and muddle until the cucumber has release its juices. Add remaining ingredients and shake thoroughly. Double strain and serve up in your favorite fancy glass. We like a Nic and Nora!