Cucumber Infused Vodka. A refreshing yet light way to enjoy your vodka straight. Or mix it up into some delicious cocktails. Cucumber vodka sounds plain bizarre doesn’t it!!! But it is great as an icy shot or as the start of a cucumber and mint vodka and tonic.
And it is perfect with the cured salmon dish that I served yesterday. I first ate salmon, blinis and vodka shots in a little Russian bar in Nottingham. Well no, not my first time with cured salmon!!! But my first taste of blinis and the first time a dish I ordered came with vodka! The vodka was in a small bottle (like the ones you get on aeroplanes!) in it’s own little ice bucket. It was great presentation! It wasn’t cucumber vodka though, which makes this story sort of irrelevant doesn’t it!!!! 😉
Oh well! Vodka, salmon and blinis! Lets just focus on that and ignore my rambling story telling!!!!
This is so simple. Cut some cucumber add some vodka and you’re done! Well apart from the 3 days waiting!!! In my cocktail book, it suggests more vodka and 5 days. But I don’t use that much cucumber vodka! And also I find that after 4 days the cucumber flavour stops tasting fresh and gets that slightly bitter old cucumber taste. So I stick to 3 days. And you get to drink it quicker 😉
To serve this as shots, I like to take the peeler to a small cucumber and slice off thin ribbons. They will stick to the side of the shot glass and then you can pour your vodka in.
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- 1 large English cucumber
- 500 ml vodka
- Peel, seed & roughly chop cucumber.
- Place the cucumber into a sealable container and pour over the vodka.
- Seal your container and store in the back of the drinks cabinet for 3 days. (See notes)
- Strain through a sieve lined with a cheesecloth or clean J cloth and pour back into your bottle.
- I like to add it to the freezer for an hour before serving in shots with a couple of cucumber ribbons.
- Great served with my Blueberry Cured Salmon.
And also I find that after 4 days the cucumber flavour stops tasting fresh and gets that slightly bitter old cucumber taste. But some recipes recommend 7-10 days.