Cucumber Infused Rum + Cucumber Mojito

I got this idea from a tequila bar in downtown Louisville, CO that our friends took us to. The bartender made cucumber mojito’s and they were amazingly refreshing. He also told us how he makes cucumber infused rum. Here’s how we did it:

Cucumber-Infused Rum

Ingredients:

•           2 cucumbers, skin and seeds removed, finely diced
•           750ml clear rum (buy the cheap stuff for this)
•           Airtight container

Directions:

1.   Combine the diced cucmber and rum in an airtight container. Save the bottle the rum was in!
2.   Let sit for 7-10 days. The cucumber will lose all their color and the rum will turn a light green color don’t worry!
3. Strain the rum into a large measuring cup with a spout. Squeeze the cucumbers to get any retained rum out of them.
4.   Pour the rum back into the bottle it came in. Store in the refrigerator

Cucumber Mojito

Ingredients (for each drink):

•           2 oz. cucumber infused rum (or, pour SLOWLY and count to 4)
•           3 slices cucumber (about 1/4in. thick each)
•           1 Tbsp. agave nectar (or 1 long squeeze)
•           ½ lime
•           5 medium or large mint leaves
•           Soda water

Directions:

1.      In a pint glass, add 2 slices cucumber, agave nectar, juice of a half a lime, and mint leaves. Muddle. Tip: if you don’t have a muddle its okay! Use the back of a wooden spoon and press down while you twist. The goal here is to combine the ingredients and bruise the mint leaves, releasing their oils and flavor.
2.  Add ice to the glass, about ¾ of the way up
3.  Add the cucumber infused rum.
4.  Add the soda water until the glass is filled. Stir to combine and cut the last slice of cucumber above half way up to the center to use as a garnish.