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.
