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  • Spring Infusions

    Cucumber-Papaya Infusion

    Crisp refreshment on a hot summer day.

    • 5 English cucumbers (thinly sliced)
    • 2 whole papayas (peeled and cubed)
    • 2 750 ml gin

    Layer fruit into 3-quart glass infusion jar. Add gin. Save liquor bottles. Let rest for 7 days at room temperature. Using a funnel and sieve, strain liquid back into bottles. Refrigerate.

Copyright © 2008, 2014 by Bridget Albert, Mary Barranco All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher. Cocktail photographs copyright © 2008 by Tim Turner. Author photographs by Larry Fox.

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