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Directions: Bring the sugar and water to a boil in a medium saucepan, stirring occasionally until mixture becomes slightly syrupy. Remove from heat and stir in cucumber. Cover and set aside to steep for 30 minutes. Place a fine mesh sieve over a bow, l and pour syrup over to strain out solids. Use the back of a spoon to extract as much liquid.

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Combine all of the cocktail ingredients into a shaker and add ice. Close the shaker lid and shake vigorously for a few seconds. Add fresh ice to a glass and pour the cocktail into the glass through a strainer. Alternatively, you could pour the entire content of the cocktail shaker into the glass. You'll be using "dirty ice," which isn't.

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Juice the lemons. Peel the cucumber and remove the seeds with a spoon (if using an English cucumber, you can skip this step).; Add the cucumber, sugar and 2 cups warm water to a blender and blend until smooth. Strain the liquid through fine mesh sieve into a pitcher, using a spatula to push the liquid through (discard the pulp; this takes a few minutes to complete).

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Cucumber Simple Syrup Yield: 2 cups Ingredients: 2 cups sugar; 2 cups water; 1 medium to large cucumber, peeled, seeded, cut into chunks [save the peels!] Preparation: Add the sugar and water to a saucepan, stir to mix a bit, then put the heat on medium high. Bring to a boil, simmer for a minute. Remove from the heat and add the cucumber, both.

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The Cucumber & Rose Collins is a riff on the 19th-century classic Tom Collins which combines gin, lemon juice, sugar and club soda. Created by bartending vet Charlotte Voisey, this twist is a combination of Hendrick's gin, fresh cucumber and lemon juice, and rose syrup. Served in a Collins glass over fresh ice, this refreshing cocktail is.

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Ingredients. To make cucumber syrup, you will need fresh cucumbers, granulated sugar, water, and a dash of lemon juice. The exact proportions will depend on the recipe you choose to follow, but a general rule of thumb is to use equal parts sugar and water, and adjust the amount of cucumber to taste.

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The citron sipper is a refreshing vodka highball that's perfect for a casual afternoon. It uses a budget-friendly citrus vodka, a few slices of cucumber, and a pinch of cilantro. Mix in a dollop of simple syrup and top it off with a light soda, and it's ready to enjoy. Continue to 9 of 14 below. 09 of 14.

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To make cucumber syrup, you will need the following ingredients: 2 fresh cucumbers; 1 cup of water; 1 cup of sugar; Step 2: Prepare the Cucumbers. Start by washing the cucumbers thoroughly under cold water to remove any dirt or impurities. Once cleaned, peel the cucumbers to remove the skin. You can use a vegetable peeler or a knife for this step.

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Our Cucumber Syrup brings garden freshness to cocktails, mocktails, lemonades, teas & sodas. TASTING NOTES: Highly aromatic with a fresh aroma, this syrup provides a distinct, summery accent to any mojito, mocktail, cocktail, and lemonade. Enjoy the sweet, cucumber taste.

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Don't forget to garnish with cucumber slices and lemon wedges! Here's how to make a mix for a party: Mix: Combine 2 cups cucumber vodka, 1 cup simple syrup and ½ cup lemon juice. Fill glasses: Fill each glass with just under ¼ cup of the mix and lots of ice. Top with bubbles: Add ¼ cup soda water to each glass.

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To make the simple syrup, add the granulated sugar and 1 cup of water into a small saucepan. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Remove the simple syrup from the heat and let it cool completely, for at least 30 minutes. Add the cucumber chunks to a blender.

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Cut the peeled half into ½ inch segments. Set aside. Add sugar, pinch of salt, and water to a small saucepan and stir on medium heat until the sugar has fully dissolved. Add cucumber slices, reduce heat to low, and cook for 2 minutes. Remove from heat and let sit for 10 minutes to continue to soak.

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Steps. Add the cucumber wheels and simple syrup into a shaker and muddle. Add the gin, the lime juice and ice and shake until well-chilled. Strain into a coupe glass. Garnish with a cucumber wheel. 94 ratings. This cocktail takes the classic Gimlet and adds the refreshing flavor of cucumber to create a more delicate version of the sour sipper.

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Bring mint sprigs, sugar and water to a boil in a small saucepan over medium-high heat. Turn off heat and stir to dissolve sugar. Cover the saucepan and let the syrup steep for at least 10 minutes. Remove the mint sprigs and store the syrup in a glass jar or bottle in the refrigerator for up to 2 weeks.

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Directions. Combine sugar and water in a small saucepan over medium -high heat and bring to a boil. Reduce to a simmer and cook, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from heat and add the cucumber. Let steep for 30 minutes and up to 1 hour. Strain and transfer to a glass jar or bottle and refrigerate. Will last.

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Measure out 1 cup and discard the rest. Muddle the basil and add it to the cucumber liquid. Let it steep in the fridge for 2 hours. Strain liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar and bring to a boil, then add lemon juice and reduce heat. Simmer for about 15 minutes, or until the temperature on a candy.