Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


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Cucumber Rai Tai

I don’t ¬†have a lot to say about this one. I was leafing through The Flavor Bible and my eye landed on on this combination: “Dill, Yoghurt, Cucumber”. And of course those things go together. Who here hasn’t enjoyed tzatziki sauce on a gyro, or a bit of cucumber raita alongside their vindaloo?

raitai

Cucumber Rai Tai
1.5 oz Gin (Tanqueray Rangpur)
1 oz Cucumber Juice
.5 oz Lime Juice
.5 oz Simple Syrup
3 Heaping barspoons of Greek Yoghurt
4 Dill Sprigs, Muddled
Shake over ice and double-strain into a coupe. Garnish with a sprig of dill.

Absent garlic and other savory elements, this did, in fact, taste like a tzatziki sauce. It was good, especially paired with seafood, which we were eating at the time. The herbal notes in the gin are a natural fit for cucumber and dill. It’s so obvious it’s almost academic. I found it to be light and refreshing; the yoghurt was not too heavy on a summer night.

The name “Rai Tai” is a play on the name “Mai Tai”, but of course, this is a far cry from a Mai Tai, or even a tiki drink. Even so, I’m sticking with it.

Cheers.