What will they think of next? (August edition)

Summer garden abundance is the common theme in this month's "What will they ..." installment.

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I'm a big fan of cucumbers. The water-laden vegetable is one of our more versatile items, good raw in slaws, salads or all by themselves. They're also great for infusing into vodkas, tequilas and non-alcoholic drinks.

Thus, Texas chef Tim Love's Jalapeño Cucumber Margarita (seen here) caught my eye when it was featured in a Forbes.com story on offbeat margarita recipes.

• Jalapeño Cucumber Margarita, Lonsome Dove Restaurant, Fort Worth, TX:
(Serves 4)

8 1/8-inch slices of jalapeño
8 1/8-inch slices of cucumber
1/4 cup sugar
8 oz. Cointreau or orange juice
10 oz. blanco or silver tequila
Juice from 2 limes
4 lime wedges
Large ice cubes
Kosher salt

Using a mortar and pestle, grind 4 slices jalepeño, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeño and cucumber slices.

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• Flower Garden Martini, SideCar Restaurant, Ventura, CA:

Fresh ingredients from local markets are the catalysts for numerous cocktails created by Jennifer Peck and John Wheir.

5/8 oz. Flower Garden Serum (recipe follows)
2 ounces Belvedere vodka
1 1/2 ounces Patron Citronage liqueur
Sprig of lavender for garnish

Pour the serum into the martini glass. Into a shaker, pour the vodka, liqueur and a full pint-glass of ice. Cover and shake until the contents are white and foamy. Strain into the martini glass and garnish with the lavender.

Flower Garden Serum

3 to 4 geranium leaves
Petals of 2 roses in full bloom (red works best)
3 or 4 sprigs of lavender
1/2 cup water
1/8 cup sugar
1 ounce vodka
1 ounce orange blossom water

Simmer the ingredients together in a pan over medium heat, until the liquid has reduced by half. Allow to cool.

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• Cuban Mojito, Williams-Sonoma Guides, "The Bar Guide" by Ray Foley:

Mint of all sorts grows in profusion in most parts of the country this time of year. This drink lets you take full advantage of it in creating a very popular thirst-quenching cocktail.

6 fresh mint leaves
1 1/2 tbs. simple syrup
1 tbs. fresh lime juice
Crushed ice as needed
2 fl. oz. light rum
2 fl. oz. club soda
1 lime wedge

Put the mint leaves in the bottom of a highball glass. Add the simple syrup and lime juice and muddle well. Fill the glass with crushed ice. Add the rum and club soda and stir briefly. Add the lime wedge. Serves one.

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