I found a new drink to love, a Cucumber-Tequila Cooler, on a once beloved blog. Maybe sometime later I’ll talk about why they are falling in my esteem, but occasionally flickers of brilliance from their former heights of glory surface. The cucumber drink was one such height.
I am always looking for cocktails to make better use of the bar ingredients I’ve amassed. Instead of the household liquor bottles being relegated to the top shelf of a book case (mainly devoted to Arthurian literature), last year I built a floating shelf to hold my bar ingredients.
Since putting it up, it has been nice to see the bottles on display and be reminded that I need to step out of my happy beer-comfort-zone and try some cocktails to tease my palate more often. Previous go-to cocktails have included rum punch, Pimm’s cup, electric watermelon, Long Island iced tea, Japanese slippers, and various margaritas.
Last night, the Tequila-Cucumber Cooler sounded like a good cocktail to go along with some hot dogs we decided to roast over the fire while spring had its way with our neighborhood. It was a nice contrast to the beefy hot dogs and chips. With the celery and the cucumber in it, it’s very “vegetal”, but in a very refreshing way. Those flavors both offset and complemented the tequila in the drink. My only modification to the recipe as written would be to add a tiny bit more of the agave syrup to sweeten it up a bit.
If I didn’t already love Andy Ricker and his stand-out Pok Pok restaurant in Portland, he cemented his placed as a hero in my brain for the following excerpt from his Pok Pok book:
“I’ve used volume for liquid ingredients, but also for those that are grated, minced, in powder form, or otherwise fine enough for volume to be an accurate measure. I’ve included weight for most solid ingredients. A good digital scale costs twenty dollars. Splurge. Calling for “2 small shallots” or a “medium daikon radish” just won’t do (one person’s small is another’s large). Nor will “1/4 cup thinly sliced lemongrass,” whose impact in a dish will depend on the thinness of those sliced and the cook’s tendency to pack those slices into the cup measure. It may sound fussy to call for “3 grams of garlic,” but it’s simply more precise……”
Reading recipes that call for “1 large” anything drives me insane. You’re going to get different results depending on your perspective, or where you live in the country. I have taken other bloggers to task recently for not recognizing that what is gospel or works for them isn’t necessarily the same for someone else. I will try not to do that with recipes I share and try to be as precise as I can, and help out answering questions when asked with a hopefully non-biased and non-condescending answer. Take me to task when something is obviously wrong or not as I described it.
I haven’t even gotten to the recipes in the book yet and I’m already in love with this book having merely read to page nine.