Cucumber Rosewater Vodka Cocktail

august 9, 2022

glass of cucumber rosewater vodka cocktail

A summer cocktail with the subtle, yet distinctive, flavors of cucumber and rosewater requires a special spirit. Sugarcane-based rum is too sweet and tequila from the agave plant is too strong.The cool, crisp taste of award winning Virginia made Cirrus vodka is perfect. Triple distilled and made with russet potatoes, Cirrus is clean and tasty enough for sipping solo. The ingredients in this cocktail are not overpowering, so you can taste the difference a fine spirit makes. In addition, sweetness gets toned down with a light honey syrup instead of the usual sugar based simple syrup.

ingredients for cucumber rosewater vodka cocktail

With subtly flavored ingredients, a quality spirit is essential.

Keep all components chilled in the fridge for quick assembly to beat the heat.

Juiced cucumber made its debut in my Cucumber Mint Cocktail a few years ago. Fat, juicy local cucumbers at the roadside stands called to me this summer and I feel obliged to deliver. You may use either a powerful blender or food processor to puree the cucumber. Strain well and compost the solids if you desire. You can also add the strained bits to gazpacho. Rosewater brands are varied at specialty stores. However, most grocery stores carry at least one type in the international aisle. Honey syrup, featured in Gold Rush and Bee’s Knees cocktails, is a gentle sweetener that’s simple to make.

Like all cocktail recipes seen here, omit the alcohol and enjoy a cool mocktail on the rocks. Simply substitute chilled sparkling water, plain or flavored. Increase the sweetness if you prefer.

Cucumber Rosewater Vodka Cocktail

recipe by Michele Humlan

makes enough for one cocktail or mocktail, plus base ingredients for storage 

ingredients

one large cucumber, unpeeled if local/organic and unwaxed
rosewater
honey syrup : equal parts honey and water, gently heated until mixed
vodka
for mocktail : sparkling water or seltzer, plain or flavored
optional garnish : thin slices of baby cucumber, mint sprigs

directions

  1. Puree whole cucumber in food processor or blender until very few visible bits remain.
  2. Strain mixture, using solids for compost or adding to soups like gazpacho. Chill juice; you’ll have about ¾ cup.
  3. Have all ingredients well chilled.
  4. For one cocktail :
  • 3 tablespoons cucumber juice
  • 2-3 tablespoons honey syrup
  • 2 ½ ounces vodka
  • 2 tablespoons rosewater

Mix all ingredients and pour over ice; garnish if desired.

Cucumber juice and honey syrup keep well in the fridge for one week or more.

For mocktail, omit vodka and use sparking water or seltzer, increasing sweetness if desired.

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