This cuke’s for you > The Sunday Paper

Some say that the cucumber can achieve no higher calling than to rest in a jar of juice, fulfilling its dream life as a crisp, full sour pickle sitting alongside a corned beef on rye. That may be true (tsatziki fans aside), but in recent years, the venerable cuke has become a hit on the cocktail circuit, muddling its way into mojitos, rickeys, martinis and sakétinis. Turkish restaurant goers and the mellow-mooded candles-on-the-screened-in-porch crowd have known for years the soft, clean, pleasing flavor of cucumber, as have Lotharios, since the scent of cucumbers is purportedly an aphrodisiac. With summer around the corner, it’s time for the refreshing cucumber to hit the cocktail shaker.

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