Just like they are cucumbers were a hugely popular feature in many of the hors d’oeuvres served during the Roaring Twenties. Cucumbers are refreshing and tasty all on their own. They also jazz up an hors d’oeuvre with their beautiful translucence. Chef Vitiello says, “the cured ocean trout tartare offers a modern take on gravlax, a favourite of the 1920s. The inclusion of the gin along with juniper berries and lemon zest will bring out the flavours in this perfect pairing with the Cucumber Collins cocktail. With summer’s heat here to say, at least for a while, this is the perfect pairing for the backyard or cottage.

Cured Ocean Trout with Gin Mill Cucumber

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Cucumber Collins

The Collins is a very classic cocktail that dates back to at least 1874. First printed in the 1876 edition of Jerry Thomas’ The Bartender’s Guide, the name is thought to come from The Great Tom Collins hoax of 1874. This updated version includes the addition of Martini Bianco, sparkling apple cider, Angostura bitters and cucumber for a modern twist.

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