Veggies & Gin was a year old as of July 22. Did I miss this significant event in the life of my blog because, on that particular day, I was sitting on a beach in Puerto Rico with a little F. Scott Fitz and iced drink in hand? Possibly. But we've already established that I'm a lazy dilettante of a food blogger.
In any event, to celebrate the belated blog birthday, I made some cooling gin cocktails. This seems appropriate because the idea for starting this blog probably has its origins in a glass of gin on some slow balmy night last summer.
On vacation last week, I enjoyed days and nights of sweltering gin weather but because rum is king in the Caribbean, I had to wait until I was back in New York to indulge in this gin and cucumber combination. And, by the way, I'm going on record now to claim that I coined the phrase "gin weather" a few years back. If you'd like to dispute that, go ahead--please use the contact form.
The cucumbers here are of the slim, spindly Asian burpless variety (the name derives from the fact that these varieties contain little to no cucurbitacin, a compound that produces a bitter flavor in other cucumbers and impacts indigestion in some people). If you see them at the market, don't pass them up. They're sweet and fragrant with no trace of bitterness. The thin skin can be prickly but becomes smooth after a good scrub under cold running water.
And then I was doing my usual run at the market a few weekends ago when I saw these pretty blue and lilac star-shaped Borage flowers. Predictably, I was determined to buy them long before the girls at the stand informed me that Borage flowers taste like cucumbers. They didn't lie, by the way--Borage has a clean, fresh flavor, and plays well in fresh salads or anywhere cucumbers are welcome. The color disparity is due to the age of the flowers--Borage flowers are pale pink/violet when they first open but deepen into twilight blue as they mature. I've also since learned that Borage has healing properties, though I wouldn't assume those benefits hold strong in the presence of clear spirits.
The recipe itself is dead simple and requires no elaboration. You've handled a G&T with skill and grace before and I trust you can handle this one as well. One final note: with this interplay of cucumber flavors, I recommend using Hendrick's gin. Not because it's a special favorite of mine (which it is) but because Hendrick's has those lovely cucumber tones.
Reflecting on this past year, it's been an interesting experience. My photography has improved from bad to less bad, I've upgraded to a serious camera, and I think I've been better at following instinct and inspiration when it comes to selecting and testing recipes (maybe). I still consider this blog a privilege (my lack of diligence notwithstanding) and a tremendous outlet for creative expression. Thanks for reading and thanks for the support!
Cucumber & Borage Flower Gin & Tonic
Makes 1 cocktail
1 1/2 oz. gin (Hendrick's)
1/3 cup sliced, unpeeled burpless cucumbers
ice cubes, lime
Muddle cucumber slices in the bottom of a glass with a muddler or the back of a wooden spoon. Add ice and a handful of Borage flowers. Pour gin over top and top off the glass with tonic water. Stir and squeeze some fresh lime juice into the cocktail.
Serve, garnished with additional Borage flowers, if you wish.
Note: Use a decent brand of tonic--anything too harsh and acerbic will overwhelm the cucumber.