I generally think it is total bollocks when people describe tasting the various “notes” in wine and spirits. I never seem to pick up that “hint of burnt pineapple”, lol. Until I came across the most magnificent local gin, Hat Trick Extraordinarily Fine Botanical Gin made by High Wire Distillery here in Charleston, SC. It was a revelation to actually, really taste the bouquet of flavors. We went through the bottle much too quickly to save some for a recipe, but it did get me thinking about experimenting with bringing the cucumber flavor to the forefront and dialing back the gin in something edible. I settled on this salad. You have to like the taste of gin to enjoy this, as we are not cooking it off. This is basically a drink you can eat. And that sounds just about right for my birthday today!
- 1 large hothouse cucumber (or 2 regular cucumbers), sliced
- 3 small campari tomatoes, cut into wedges
- ¼ cup gin
- Juice from 1 orange
- ½ cup olive oil
- 1 tsp dried basil
- Salt and pepper
- Layer cucumber slices on a small platter.
- Top with tomato wedges.
- Sprinkle with a generous amount of pepper.
- In a lidded carafe or bottle, combine gin, orange juice, olive oil, basil and a pinch of salt and pepper.
- Shake vigorously until the mixture turns thick.
- Pour the mixture over the cucumbers and tomatoes.
- Chill for one hour.
Gather up:
- 1 large hothouse cucumber (or 2 regular cucumbers), sliced
- 3 small campari tomatoes, cut into wedges
- ¼ cup gin (I used some Tanqueray I had around the house)
- Juice from 1 orange
- ½ cup olive oil
- 1 tsp dried basil
- Salt and pepper
Layer cucumber slices on a small platter.
Top with tomato wedges.
Sprinkle with a generous amount of pepper.
In a lidded carafe or bottle, combine gin, orange juice, olive oil, basil and a pinch of salt and pepper.
Shake vigorously until the mixture turns thick.
Pour the mixture over the cucumbers and tomatoes.
Chill for one hour.
I like to serve this with some sliced roast chicken as a light lunch on a warm day.