The lighter syrup was a simple syrup with pureed cucumber that sat in the fridge for half a day, then got strained. I used powdered sugar because that’s what I had.
The darker syrup was made by pureeing and straining a cucumber, then bringing that juice to 145° while mixing in Sugar in the Raw.
A bartender warned me about heating the vegetables and giving it a “soupy” taste, and they had a point. The immersion syrup is less sweet and more watery, but has a more refreshing cucumber flavor. The heated syrup is sweeter, but doesn’t have that fresh crispness. Both are okay but neither are great.
As required by law: a cocktail. Lime, darker cuke syrup, gin. Tastes fine even though it looks like brussel sprouts.
you might want to look into freeze clarification. (never done it myself just know that people use it)
noted
I’m naming this drink Blind Man’s Buff because it’s nice but only if you don’t look at it. I added a splashy splash of sparkling water.