By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Jun 14, 2016 at 1:01 PM

When we caught wind that Hendrick’s Gin – a popular spirits brand known for adding the unusual flavors of cucumber and rose essences to their gin – had announced a takeover of National Cucumber Day (yes, they even bought the URL), our attention was piqued.

"This is not a hostile takeover; it's more of a whimsical one," notes Hendrick's Gin National Ambassador and cucumber lover Jim Ryan. "In fact, the term takeover may be overstated, since, quite frankly, no one seemed to be looking after the holiday to begin with."

Ryan notes that the cucumber, which is estimated to be over 3,000 years old, originated in India. He says that, although most people assume it’s just a cousin to the zucchini, it’s actually a relative of the watermelon.

It also happened to be an ingredient that changed his mind forever about gin.

"I remember the first time I ever tasted cucumber with gin," he says. "I was at a bar I worked at in college. But one night a customer came in and told me I had to try Hendrick’s – and that I needed to garnish it with a cucumber. I’d only been bartending for maybe four months, and I wasn’t a fan of gin … but trying that drink won me over."

Ryan, who is now a big fan of gin – as well as cucumber in cocktails – says there are a host of ways to enjoy the refreshing green fruit (yes, it's a fruit) with your next beverage.

"You can garnish with it," he says. "It’s pretty simple to make ribbons or wheels. And you can use a melon baller to make spheres to put into your gin and tonic along with the ice."

Of course, one of his more bizarre suggestions was to "julienne the cucumber so that it looks like you have ‘cucumber hair’ in your glass."

We’re not sure about that one. But we are convinced that the cocktail recipe he shared with us is a delicious summer diversion and absolutely perfect for drinking on the patio.

Basil cucumber smash

1.5 ounce Hendrick's Gin
.75 ounce fresh lemon
.75 ounce simple syrup
3 cucumber wheels
4 basil leaves

Muddle syrup, cucumber and basil gently in a cocktail shaker. Add ice, shake and double strain over fresh ice in a double rocks glass. Garnish with a basil leaf and cucumber wheel. Enjoy!

Celebrate Cucumber Day

Ryan also shared a number of fun promotions that Hendrick’s has rolled out for the Cucumber Day holiday. For one, they’ve created a slew of whimsical cards you can send out to your friends and family online.

They have also established a round-the-clock Cucumber Day hotline: 1-844-Q-CUMBER. In fact, Ryan has promised that he himself, along with his staff of ambassadors will personally field hotline calls, "offering our expertise and making things up if necessary." Parties interested in speaking with an ambassador are urged to call between the odd hours of 2:13 and 3:14 p.m. on Cucumber Day.

Locally, they’ll also be sponsoring a very special Cucumber Day shindig at Screaming Tuna today (June 14) from 6 to 8 p.m. at which cucumber-interested customers can enjoy complimentary Hendrick’s Cocktails.

More cucumber tricks

Adding cucumber to your favorite gin drink isn’t the only thing you can do with the humble cucumber. Here’s five more tips and tricks you might find useful on National Cucumber Day – and just about any other day for that matter.

  • Rub a slice of cucumber on your leather shoes. Not only will it give you a nice shine, it also helps the shoes to repel water.
  • Freshen your breath by holding a slice of cucumber to the roof of your mouth with your tongue for 30 seconds. Apparently the phytochemicals kill the bacteria in your mouth responsible for causing bad breath.
  • Smear a cucumber slice along a squeaky hinge to get rid of the squeak.
  • Take a cut cucumber and rub it on your sunburn. Cucumber, like aloe, soothes the skin and promotes healing.
  • Rub a slice of cucumber on the mirror before you shower to prevent it from fogging up.
Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.