It’s the perfect happy hour dish, a cocktail and appetizer all in one little package.
- 1 – 1/2 large cucumbers
- 1/3 cup water
- 1 package unflavored gelatin
- 2 tbsp sugar
- juice from half a lime
- 1/2 cup Thatcher’s cucumber liqueur (or the brand of your choice)
- 1/2 cup vodka
- fresh mint, cut into thin ribbons
Measure out vodka and liqueur and combine in a small bowl. Wash cucumber and use a vegetable peeler to cut strips down the length of the cucumber, evenly spacing them around the vegetable. You may need more than one cucumber, depending on the size, but just start with one. Take the strips of peel and soak them in the liquors. Cut the cucumbers in thick slices, 1/2 inch to 3/4 of an inch. In the center of each slice, scoop out about a teaspoon and a half of flesh. (Save that for salads later.) Make sure not to go all the way to the bottom or the slices won’t hold their liquor. In a small saucepan over medium heat, dissolve gelatin in water, whisking to break up any clumps. Remove from heat and whisk in sugar. Add lime juice and then strain in the liquor ditching the peels. Pour mixture into a measuring cup or pitcher with a pour spout. Fill each cucumber cup and cut more cucumber if needed and repeat. Chill for 2-4 hours. They set fast, but the deeper the cups, the longer it will take them to gel. Serve garnished with mint strips.