Japanese Devil Shooter
| Serves | 4 |
|---|---|
| Menu Part | Beverage |
Mixologist Caterina Miltenberger
Caterina Creative
Dallas
If you find yourself with a bumper crop of cucumbers, why not carve them into small shot glasses instead of tossing them into a salad or sandwich? That’s what mixologist Caterina Miltenberger did for this innovative cocktail presentation. She fills the “glasses” with a sake-vodka cocktail flavored with chipotle, pineapple and elderflower for light summer sipping.
Ingredients
2 cucumbers
3 oz. Voli vodka light
1 oz. chipotle sour blend, thawed
1 oz. extra dry sake
1 oz. elderflower liqueur
1 oz. pineapple juice
1/2 oz. fresh lime juice
Steps
- Cut about a 2½-inch piece from end of each cucumber. With spoon, scoop out seeds and flesh, leaving a 1/4-inch-thick shell. Cut thin slice off bottom of each piece so it can stand flat.
- Freeze cucumber “glasses” until ready to use.
- For cocktail, combine all remaining ingredients in mixing glass. Add ice and shake vigorously. Serve up, in frozen hollowed-out cucumber shot glasses.
Photo courtesy of The Perfect Puree of Napa Valley