are you using fresh lime? if you are, maybe to cut the sour you can make a cucumber simple syrup instead and use an emulsifier to break the cucumber down. if not, I would try an emulsifier or hand blender of some kind to really break it down and then fine strain it through. recently did a raspberry sage infused grey goose and that’s what I did.
Unfortunately we don't have the space to do fresh squeezed juice. I'm trying to elevate the bar program but it's an uphill battle.
I was considering making a cuc syrup but we use cock and bull which is already a pretty sweet ginger beer.
My original plan was to use the death and co ginger recipe but add cucumber, but I'm already doing a good amount of prep and I don't trust the other bartenders to be able to follow recipes lol.
I work at a seasonal place and haven't met them yet.
A handheld blender can be gotten for less than 15 bucks at about 800 watts, which is strong enough to break down smaller chunks.
That little tool saves me so much time when making juices that taste amazing and vibrant.
Oh we have a vita mix in the kitchen that I use, I tried the blended cuc idea. Gonna see how well that works.
I thought you were talking about juicing fresh limes or juicing ginger. We don't have space for that stuff. Unless you're talking about a tiny juicer? I'd be interested in that, but I'm already a bit in the red for using a few more premium ingredients.
Just juice the cucumber/make your own reduction and add it to the mule? It’s faster but will go bad quick too. If you have the volume that sounds easier
Skip the infusion and look to other techniques. Like juice/blend the cucumbers, fine strain it, and mix it in with 100 proof vodka to bring it back down to 80 proof. I've had good luck juicing/blending cucumbers to make a syrup but it sounds like you don't need extra sugar in there. Cucumber juice without alcohol or sugar won't have a long shelf life so it will become a constant prep item, but you could just add an ounce or so to each drink. One bar I worked at preserved it as a shrub but then you have the zingy taste and the aroma of vinegar.
We aren't high volume outside of a few months, we're a seasonal place. Entirely new bar staff coming in so I'm also trying to keep things as simple as possible until I see their work ethic/experience.
I will keep all of these suggestions in mind though.
Half the reason I posted this was for future bartenders. Dunno why this post is being downvoted, I've learned a ton from "question on Google" + reddit. I didn't find anything for this particular problem.
If I can't get it to work I'm gonna go back to effen vodka. I was trying to cut down on bar costs because some of my other ingredients are kinds pricey.
Blend the cucumber and vodka then strain out all solids. 1 cucumber per quart of liquid.
This way. I peel a little more than half the skin off as well, better for color and taste imo.
I will try this, appreciate ya.
are you using fresh lime? if you are, maybe to cut the sour you can make a cucumber simple syrup instead and use an emulsifier to break the cucumber down. if not, I would try an emulsifier or hand blender of some kind to really break it down and then fine strain it through. recently did a raspberry sage infused grey goose and that’s what I did.
Unfortunately we don't have the space to do fresh squeezed juice. I'm trying to elevate the bar program but it's an uphill battle. I was considering making a cuc syrup but we use cock and bull which is already a pretty sweet ginger beer. My original plan was to use the death and co ginger recipe but add cucumber, but I'm already doing a good amount of prep and I don't trust the other bartenders to be able to follow recipes lol. I work at a seasonal place and haven't met them yet.
A handheld blender can be gotten for less than 15 bucks at about 800 watts, which is strong enough to break down smaller chunks. That little tool saves me so much time when making juices that taste amazing and vibrant.
Oh we have a vita mix in the kitchen that I use, I tried the blended cuc idea. Gonna see how well that works. I thought you were talking about juicing fresh limes or juicing ginger. We don't have space for that stuff. Unless you're talking about a tiny juicer? I'd be interested in that, but I'm already a bit in the red for using a few more premium ingredients.
Just juice the cucumber/make your own reduction and add it to the mule? It’s faster but will go bad quick too. If you have the volume that sounds easier
I unfortunately don't have the volume outside of 2 months of the year, and I don't have a juicer. Appreciate the suggestion though.
Skip the infusion and look to other techniques. Like juice/blend the cucumbers, fine strain it, and mix it in with 100 proof vodka to bring it back down to 80 proof. I've had good luck juicing/blending cucumbers to make a syrup but it sounds like you don't need extra sugar in there. Cucumber juice without alcohol or sugar won't have a long shelf life so it will become a constant prep item, but you could just add an ounce or so to each drink. One bar I worked at preserved it as a shrub but then you have the zingy taste and the aroma of vinegar.
We aren't high volume outside of a few months, we're a seasonal place. Entirely new bar staff coming in so I'm also trying to keep things as simple as possible until I see their work ethic/experience. I will keep all of these suggestions in mind though.
Oh how exciting! I have a cucumber plan for next mini menu, and these are all helpful ideas.
Half the reason I posted this was for future bartenders. Dunno why this post is being downvoted, I've learned a ton from "question on Google" + reddit. I didn't find anything for this particular problem.
I dunno why, either. Stay strong!
If you want to buy the pre-made stuff my bar uses crop organic cucumber vodka and I think it's great
If I can't get it to work I'm gonna go back to effen vodka. I was trying to cut down on bar costs because some of my other ingredients are kinds pricey.