The late summer harvest offers plenty of inspiration for creative cocktails—just take my lemon-cucumber-spiked Bloody Mary as an example. I crafted this winning combo after picking up a lemon cucumber at the Boulder Farmers’ Market, soaking it in vodka, and adding it to a classic Bloody Mary recipe.

Although this versatile cuke doesn’t taste lemony (the name actually comes from its lemon-like color and shape), the veggie works beautifully in cocktails because it crisps up and absorbs flavor during long vodka soaks. One crunch of the refreshing garnish and you’ll never reach for celery sticks again.

Recipe: For four Bloody Marys, cut one cucumber in quarters, submerge in the vodka of your choice, and refrigerate. Allow to soak for at least one day and up to one week before serving. At party time, pour your favorite Bloody Mary mixture over ice in four tall glasses. Garnish each glass with a cucumber wedge and one fresh cherry tomato.