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I have two standard go-to cocktails when I go out in Milwaukee: the brandy old fashioned, and a white Russian.

Usually, any bartender in any bar in this city can make a decent brandy old fashioned. Maybe it’s part of the training for most bartenders, but I have run across a few places that either use a mix (no!) or don’t have the fruit, or just kind of mess it up.

White Russians, I’ve found, are way more hit or miss – which is largely due to my taste, but it’s hard to find a good one. Or, worse yet, a bar doesn’t have any cream.

So, basically, I don’t like to experiment with those two drinks.

That said, I will pretty much try any vodka drink, just for some variety when we’re out. To this, I have no shame. I’ve had really good ones, I’ve had some bad ones and I’ve even tried the bottled s’mores-flavored kind – do not, DO NOT, do the same. It’s the most abhorrent alcohol I’ve ever tried.

Anyway, I feel I’ve been seeing a number of cucumber infused vodka cocktails of late, and after giving it another go at the AP Bar & Kitchen with its "Loving Cup," which is made out of house infused cucumber-berry vodka, pimms, lemon and soda.

Afterwards, I’ve decided to just say no to the cucumber.

This isn’t to knock AP’s mix. No, it actually was refreshing for what it was. But having given it an honest effort at several places I came to a judgment: Cucumber is just a taste that doesn’t belong in alcohol.

It’s a benign vegetable anyway that really only adds some crunch to a salad, and while I’m all for mixologists and alcohol-makers to experiment, this is an effort that has fallen flat.