Rhum and Cucumbers: Oh Yes Indeed

     I saw several very nice cucumbers in the produce department the other day and started to think what I can do with my new bottle of Damoiseau White 110 Rhum.   I came up with the idea of muddling the cucumber with some of my lemon –thyme syrup and lemon juice to produce a fun and unique flavor.   This flavor can be found in some gins that have infused cucumber with the spirit, but with rhum I think that it makes a really great combination.  The cocktail has some sweetness on the front, then the cucumber, thyme and the lemon kick in in the back of the palate to provide a really flavorful finish to the experience.   The cocktail is really refreshing for these hot fall evenings on the aft deck or your patio.  Perfect and very refreshing.

   Damoiseau Cucumber Spritzer

• 4 oz. Damoiseau White 110 Rhum
• 1 Large Cucumber
• 2 oz. Bahama Bob’s Lemon Thyme Syrup
• ¼ oz. Lemon Juice
• Top Up with Club Soda

Using a vegetable peeler, shave 12 long, thin ribbons from cucumber; set aside. Cut a 6" piece from remaining cucumber and cut into small pieces. Muddle in a cocktail shaker, then add Rhum and Lemon Thyme Syrup and fill shaker with ice. Cover and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain mixture into an ice-filled Collins glass or large wine glass.   Top each with a splash of club soda. Gently stir together; garnish each with 3 cucumber ribbons.

Bahama Bob’s Lemon Thyme Syrup

• 1 Cup Sugar in the Raw
• 1 Cup Water
• 1 Tbsp. Lemon Juice
• ¼ Tsp. Thyme

Place the sugar and the thyme in a pan and heat to 435 degrees.  Do Not stir, wait until the sugar begins to melt and add the lemon juice.  Stir until the thick syrup begins to boil.  Slowly add the water as you stir the mixture.  Keep stirring until the mixture comes to a boil.  Reduce the heat to 230 degrees and allow simmer for about 5 minutes stirring periodically.   Remove from heat and pour into a bowl and put into the refrigerator until cold.  Keep in the refrigerator for longest life.