The Cucumberous at Dooby's in Mount Vernon hits two March birds with one stone.
It's a festive concoction of green — perfectly suited for St. Patrick's month here in the city. But more importantly, it's a light, herbaceous cocktail to usher in sweet, oh-so-desperately needed springtime.
As the name implies, the drink centers around cucumbers — and flavors that pair well with the vegetable. "People always say it reminds them of a soothing spa treatment … pretty funny but that shows just how refreshing the Cucumberous is," said bar manager Josh Sullivan. "It puts [them] in a relaxed mood, which could also be the gin."
Don't let his joke fool you, though. Sullivan is serious and specific about his choices in liquor. "There's a bunch of great New World gins out there that easily excite me," he said. "I was inspired by how Magellan [Blue Gin] incorporated the iris flower into their [distillation] and thought how it would make a perfect match with cucumber juice." The Cucumberous — one of Sullivan's first concoctions when he started in the industry — is neat, clean and approachable. It basically tastes like a fresh garden harvest. The gin and cucumber is sweetened with St. Germain then balanced with rosemary simple syrup, lime juice and a dash of orange bitters. The result is a breath of fresh air — a serious cocktail with breezy appeal.
And really, what else could you ask for right now? Dooby's Cucumberous is familiar and creative at the same time — a great cocktail to liven your mood and remind you of the good energy of the season just around the corner.
How to Make The Cucumberous
1 1/2 oz. Magellan Blue Gin
3/4 oz. St. Germain elderflower liqueur
3/4 oz. cucumber juice
1/4 oz. lime juice
1/4 oz. rosemary simple syrup
Couple dashes of orange bitters
Add all your ingredients into a cocktail shaker then add ice and shake well. Strain your cocktail into a chilled cocktail glass and garnish with a cucumber slice.
Where to Get The Cucumberous
802 N. Charles St., Mount Vernon
$9 reg; $8, 5 p.m.-7 p.m. Monday-FridayCopyright © 2015, The Baltimore Sun