Ginger, Lime and Rose Water Cuketail 5 ounces cucumber water (see below) 3 ounces gin 2 tablespoons fresh lime juice 2 tablespoons ginger simple syrup (see below) 1 teaspoon rose water fresh cucumber for garnish Combine all ingredients in a shaker. Shake contents until combined and frothy (40 good shakes). Pour over ice and garnish with fresh cucumber. Cucumber water 3 pounds cucumbers, washed but not peeled, then grated 1 teaspoon salt Mix grated cucumber with salt. Place in a strainer and let it drain, squeezing every 15 minutes, for one hour. It should yield 1 quart. Ginger simple syrup 3 ounces ginger root, cut into1/4-inch coins and smashed flat 1 cup water 1 cup sugar Combine smashed ginger, sugar and water in a small pot. Bring to a boil and then turn off the heat. Let cool then strain. Tip: Take the leftover grated cucumber and mix with Greek yogurt, garlic paste (1 clove), minced fresh mint, and a splash of lemon juice. Finish with salt and pepper for a dip that begs to be eaten with toasted pita bread. It pairs well with the gin cuketail to help relieve the heat of summer.
Photo and styling by John Houser III, Special to The Baltimore Sun