Last week I had a spectacularly delicious drink at Jiraffe in Santa Monica, CA: "cucumber martini" which was Cucumber infused vodka with fresh mint.
Does anyone have any particular tips for making cucumber-infused vodka? Should i use just the peels? Or just the flesh but without the seeds? How much cucumber per 750ml vodka? How long to let sit? Fridge or Room Temperature? Any particular cucumber variety (e.g. Kirby)?
thanks for all advice