A Cucumber Rickey? That’s a thing?
It is a thing, evidently, an alcoholic thing, a thing that tastes like a wonderful thing.
I recently discovered the Cucumber Rickey (yes, I now know the drink’s been around since Tutankhamun) at the Montreal bar La Distillerie, a packed, ultra-trendy but relievedly casual spot that specializes in inspired, palate-thrilling cocktails without the pretense and rigamarole of highfalutin mixology, and does so at gulpingly cheap prices. My Cucumber Rickey — Bombay Sapphire gin, a truckload of fresh cucumbers, lime juice, simple syrup, and orange and mandarin bitters — was $7.50 in U.S dollars. Another, please.
A poor specimen of a cocktail connoisseur — a kicky gin and tonic does me fine — I’m still keenly curious about and eager to try new alcoholic concoctions. I regret I didn’t have time to sample more from La Distellirie’s festive menu, which boasts 27 specialty drinks, though I did try the toothsome Mohawk — Bombay Sapphire gin, peach purée, lemon juice, elderflower cordial, homemade jasmine tea syrup, soda water — a fragrant sweet and sour pleasure. (What in the hell is elderflower cordial?)
That menu is something else, a disarming, user-friendly catalog tailored to individual thirsts. For instance, if you’re in the mood for a “Herbal, Fresh, Refreshing” drink you can choose from four cocktails, including the ubiquitous Mojito, as well as my dear Cucumber Rickey and Mohawk.
If you require a “Robust-Intense Powerful Concentrated” drink, select from the Mad Man, Rollercoaster and three others. A quartet of neon-tinged beverages with long French names are located in the “Accessible, Delicate, Light-Soft” category. And so on. There are six categories total.
La Distellirie has three locations in Montreal. I was at the smallest and most popular spot — got there early, beat the crush — in the city’s Latin Quarter (make that Quartier-Latin) on Rue Ontario East. Two doors down from La Distillerie is Pub Quartier-Latin, a ridiculously friendly, semi-dive bar, with a cheery staff, cheap drinks, heaping greasy food and reliable WiFi. I hung out there a lot, writing on my laptop and sipping passable gin and tonics.
My drinking preferences have evolved over time. Fifteen years ago I’d keep a 12-pack of Rolling Rock in my fridge and stock no distilled spirits. A few years later I always had cheap Yellowtail merlot on hand, but still no hard booze, which I drank almost entirely at bars (mostly, blush, vodka cranberries). My beer and wine period seems to have lasted forever, and my liquor sophistication remained downright uncivilized.
Until, at last, my brother introduced me to the nuanced grandeur of Scotch — the peat, smoke, vanilla, grass, fruit, even hay — all those swirling notes that begin in the nostrils and finish in a slightly seared gullet. He enlightened me by pouring The Glenlivet, Laphroaig and Talisker, single malts reserved for special occasions. (Our everyday Scotch is the smooth, blended, wholly unpretentious Dewar’s White Label.)
We sample gins for the best G&T’s, as we call them, and have graduated from Schweppes to Fever-Tree premium tonic. Our favorite gin to date: The Botanist. Least favorite: New Amsterdam. (Only later did we learn it was distilled in Modesto, Calif., explaining scads.) We quickly realized that Gordon’s London Dry beats out Bombay Sapphire in taste and price.
We make easy Scotch and sodas, the occasional Cape Cod, and try out new ryes and bourbons, Woodford Reserve being a standout.
As I said before, I’m a cocktail dilettante. My brother’s the aspiring mixologist, who, like a driven chef, derives myriad satisfactions from confecting a complex libation, step by step, following a strict recipe. He’s especially partial to Old Fashioneds and the bitter, face-scrunching Negroni, which offers a delightful finish of ear wax.
When done creating, he always clinks glasses and often smacks his lips after the first sip of success.
He’s particular about his brands and demands his ice cubes just so. This self-anointed beverage snob, a real liquid dandy, won’t drink at any bar that sprays its tonic from a push-button nozzle, or soda gun. That’s commitment.
I don’t care if they fire my tonic out of a gun. Yet I do crave quality, like the tasty bracers at La Distellerie, which take skill and a little heart. I make modest drinks as best I can — my G&Ts, when I slice up some fresh fruit, are really not bad — and I like to think I could pull off my own Mohawk or Cucumber Rickey. All that, even if I do pour my wine from a cardboard box.