Funky acid, to me, at least makes sense. Yes, it’s a delicate balance, but I can get behind the concept. But I have a harder time when a recipe calls for onion syrup. What is that even supposed to taste like? And I’m including my cucumber addition here (not in the spirit), so I need to balance 2 savory tastes in a suspension of pure sugar.
I’m also intrigued by the recipe’s call for a blender - I don’t blend very often at all (except for a smoothie every-other morning), and I’m not sure what that will do to the drink’s texture. I want to find out, though!
But, if I’m breaking out the blender, I need to know it’s worth it. So today, I’m going to test the easier (but longer prep) route to establish a comparison baseline,
Savory Infusion
I’m taking my standard simple syrup and going to infuse 2 ounces with:
1/4 of an English Hothouse cucumber, thinly sliced
1 Green Onion, thinly sliced (only the green tops)
1 Asian Shallot, thinly sliced
I’m going to let this infuse for ~24 hours than then test it against a fine blend of the same ingredients / ratios to see which is the right option for this cocktail! More to come on that on Wednesday.