Scott Beattie, The Living Room, W Hotel South Beach, South Beach, Florida / March 2013
This recipe is from Hey, Good Lookin' in the March 2013 issue.
- 1 1/2 oz. Square One Cucumber Vodka
- 1/2 oz. lemon juice
- 1/4 oz. yuzu juice
- 1/2 oz. simple syrup
- 1 oz. seltzer
- cucumber slices
- pickled cucumber slices and huckleberries (recipe below)
- edible flowers
Add the first four ingredients to a mixing glass with ice; shake a few times. Add the seltzer; swirl; pour into a Collins glass. Garnish with cucumber slices, pickled cucumber slices and huckleberries, and edible flowers.
- 6 cups unseasoned rice wine vinegar
- 2 cups mirin
- 2 cups cooking sake
- 3 cups granulated sugar
- 3 lbs frozen wild huckleberries
- 4 English cucumbers
Thinly slice the cucumbers with a mandoline slightly thicker than paper-thin and place in a 2 quart container. Heat the vinegar, mirin, and sake in a pot. Once it reaches a boil, add the sugar and stir until it dissolves. Remove from heat, pour into a metal bowl, add the huckleberries to the bowl, and allow it to cool for 1 hour in the fridge. After one hour, strain out the huckleberries, using a mesh strainer or chinois, place them in a 2 quart container, and then add just enough liquid back to them keep them submerged. Now pour the rest of the liquid over half of the fresh cucumbers, stir gently, and let them rest in the fridge for at least three hours, stirring every hour or so. The pickled cucumbers should be stained a nice purple color after the three hours; if not, just let them sit a few hours longer.