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.

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[–] 1 point 9 hours ago

I would just be chucking fresh cut cucumber into the tin I'm using or muddling with ingredients in a vessel before adding ice and stirring. Make an eastside like this and compare with eastsides made with your syrups instead and let me know how it is.

2 gin, 1 simple, 1 lime + cut cucumber as desired shaken and strained for quick reference.

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