If you know me you’ve probably seen me carrying around Jeff Berry’s books, like some drunken Tiki Mormon going from bar to bar. But out of all the drinks from Sippin Safari, this is the one I thought I’d skip. Luckily Rowen from Fogged in Lounge had other plans with last month’s Mixology Monday. It got me inspired to try to present some better late than never veggie tiki. Though this is more veggies around the drink than in it. I don’t like giving out to many of Mr. Berry’s recipes, luckily the books have more than I could ever give away. Not to mention the rich history, art, and information on ingredients. Purchase a few copies of Sippin Safari for everyone you know, you won’t regret it.
The Cou-Cou-Comber was invented by the same legendary bartender who invented the Suffering Bastard. More on both of them in the aforementioned book. The concept for this drink however seems like a veggie lover’s binge gone wrong.
First off there is the trouble of how to put it down. Joe seemed to have these little wooden hard boiled egg holders that did the trick. Don’t try to cut off the bottom to make them stand up or you’ll spring a leak. We ended up putting them in our grubby mitts and just ate and drank them outside. Also we tended to end up with a lot more drink than we had room for in our cucumber. Either Joe was using some big devils or he was hollowing them out almost to the skin. Unless you’ve hollowed out or deseeded a cucumber before making the mug may seem daunting. Trust me it’s easy just use a barspoon, pairing knife, and a touch of care. Honestly it takes under a minute. This drink was classically made with vodka, but we liked it alot with gin and rum as well. Take your pick!
1 ½ vodka, white rum, or gin
½ fresh lime juice
Tsp simple syrup
1 whole fresh unpeeled cucumber
Cut off the very top of the cucumber and hollow out the top two thirds with a spoon. Shake with ice and strain into the cucumber. Place the cucumber in a suitable receptacle and sip through a straw. Sip the drink and eat the cucumber as you go.
The nose is strong in cucumber and absinthe with some citrus backup. The lime plays a big role in this I almost feel like the mildness of the cucumber and vodka are intensifying the citrus. The absinthe is definitely present and you can taste the cucumber even in the drink. By itself the drink is a little one or two note. Luckily since your eating the mug as you go the cocktail is broken up by refreshing watery cucumber. This drink is probably a lot better if you actually like cucumber slices as a snack. I personally prefer them pickled or in sushi.
I may not be a fan, but some of our cuke loving tasters were. I could definitely see serving this on a roasting summer day. It’s booze and a snack all in one, that’s not a bad thing when your skin’s boiling.
Till next time…”You get hammered America!”