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One Ingredient, Many Ways: Cucumbers

By Leah Koenig

The cucumber must be one of the bartender's favorite vegetables—at least that's the case here at Saveur headquarters, where nearly a half-dozen of the drinks in our recipe archive feature the crisp, lightly flavored green gourd. It makes sense: cucumbers are made up of nearly 95 percent water, making them the ideal botanical ingredient to muddle, mash, or mix into a drink. They're used to equally lovely effect beyond the bar, in dishes ranging from tzatziki to sushi. Keep reading »

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