While wandering through my local farmer’s market recently, I noticed one of the produce vendors was giving out samples of a gnarled, striped, cucumber-like fruit. I had never seen this type of cucumber before, so I made my way over for a taste. After further investigation, I found out that they were Armenian cucumbers! Fresh, mild and crisp, these Armenian cucumbers taste similar to regular cucumbers; however, they are actually in the melon family. With thoughts of refreshing Summer cocktails in mind, I decided to purchase one with the sole intention of making a fresh batch of Armenian Cucumber Infused Vodka.
Armenian Cucumber Infused Vodka
1 Armenian cucumber, cut into ribbons*
1.5 liters good quality vodka**
Place Armenian cucumber ribbons into a large, airtight jar. Fill the jar with vodka to cover the ribbons (about 1.5 liters). Seal jar and let steep for 5 days.***
After 5 days, strain the vodka into a clean jar or bottle. Discard Armenian cucumber ribbons.
Makes 1.5 liters.
* If you can’t find an Armenian cucumber at your local grocery store or farmer’s market, you can simply use a regular cucumber for a similar flavor. Just make sure you peel the skin off of your cucumber if it has a wax coating.
** The amount of vodka you use will really depend on the size of your cucumber. The Armenian cucumber that I had purchased was pretty large, so I needed a lot of vodka. This is not an exact science, so feel free to eyeball the quantity. Just make sure your cucumber ribbons are submerged in the vodka.
*** You can shake the jar every couple of days if you would like, but it isn’t necessary. Try not let the mixture steep for longer than 7 days for it will start taking on a bitter flavor. I started tasting the vodka on day 4 to check the flavor.