We enjoyed a tipples and tapas party this weekend that gave us the opportunity for a bit of experimentation. I never write down recipes as I make them up but my lab partner is an inveterate note taker. Here is the tale of a cocktail making adventure to start a Monday.
I made my favorite appetizer Whipped feta with Sweet and Hot Peppers, an Oleana restaurant classic that is easy to make, once you obtain the unusual peppers required for the recipe. I enjoy it so much that I have to try not to make it for every party.
The experimentation was solely for drink. The plan behind the party was to make infusions and, if you felt inclined, develop a mix for a tasty cocktail that complements your infusion. We didn’t begin until the day before the party which makes infusions difficult to nearly impossible but I pulled a couple off. I infused half a bottle of gin with 1 small cucumber sliced thin, and the other half of the bottle with thin slices of ginger for a 2″ piece of fresh root. Both absorbed good flavor in the 20 odd hours they soaked, but it was the cucumber that stole the show.
The cucumber infusion only requires a day of soaking. The cucumbers stay crisp (caution if you decide to sample one) but the ginger could have used another day. Still the flavor did come through and combined with the spice of the other ingredients, worked well.
The idea was to make a Pimm’s Up (or whatever name you give it) and cucumber is a natural pairing. We made a simple syrup with coriander and cardamom which was added to homemade lemonade, and combined that with the infused gin and Pimm’s liqueur in equal parts. Using ball jars worked well; the measurements are on the side and they are easy to close up for transporting. Here are our recipes:
Simple Syrup
- 3 cups water
- 14 oz sugar
- 8 green cardamom pods, lightly crushed
- 1 Tbsp coriander seeds lightly crushed
Combine ingredients and bring to a light boil. Reduce to 2 cups (about 30 minutes) let sit for 1-2 hours, and strain. Simple syrup with keep in the fridge for a couple weeks.
Lemonade
- 6 lemons halved and juiced
- 200 ml simple syrup
- 5 cups water
Combine all ingredients. Chill or serve over ice.
Pimm’s Up
- 200 ml Cucumber infused gin (or ginger infused)
- 200 ml Pimm’s
- 400 ml lemonade
Serve over ice. Optional – top with seltzer
It made a delicious spring drink. Yum.











