Try cutting lengthwise after peeling the skin . Then scooping out the seeds with a small spoon. Chop into half moons and adding a tiny bit of salt and refrigerate for a hour . Maybe a pinch of sugar also .
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Agree totally …
Stoli or Grey Goose were my go-tos back in the day, but I literally only drank Tanqueray for gin for a good five or six years before I started branching out.
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I think I used his recipe last year, it was so good!
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Nice! Corn is just starting to show up here. Would you share your corn recipe, pls?
Belvedere is my favorite vodka but for gin it’s Tanqueray Rangpur while a bit bold is my preference for an afternoon on the deck or patio. However I also like Hendricks and a locally distilled gin.
Hmmmm… I sense a fajitas and G&T weekend this way comes!
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We went to a new to us Middle Eastern restaurant last weekend (Baladina in Toms River, very good). We had some leftover couscous so I pulled out some lamb neck bones from the freezer to make a tagine-ish stew to serve atop. The lamb simmered in a mix of ras el-hanout, garlic, onions, ginger, tomatoes, preserved lemons, and olives. I threw in a sweet potato toward the end so it didn’t get too soft. Grilled summer squash served on the side.
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When you remix leftovers, you do it in style! If you cook, I will do all the prep and all the cleanup you want.
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ooh, not a fan of the Rangpur - to me almost anything lime/lemon flavored tastes like furniture polish. i am, however a fun of the Sevilla Orange Tanqueray. But the count of gins i’m a fan of are endless and ever growing.
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stunning! and sounds delicious.
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I added radish for a little extra crunch.
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I like the idea of adding radishes!
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Thanks so much!
That’s pretty much what I do except for the radish…which I will add.
I roast the 
on some mesh wire over the flame (if I’m not using the grill). I prefer it more than roasting in a pan.
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Rangpur is a bit over the top…agree. I even add more lime. I’ve not heard of Sevilla Orange Tanqueray. How do you mix it? Or maybe you don’t?
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So, I did everything you said except the part about a little salt and sugar and let it sit. I know salt draws out the moisture. Do you think the bitter is in the liquid, and the salt and sitting would draw it out, and then could be rinsed off? I am certainly willing to try, rather than enduring another entire year of bitter cukes. I’ve read that once you get one bitter cuke off a plant, all that follow will also be bitter.
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I mix it with a white vermouth, sweet-ish, like Atxe Vino Vermouth, or Vittore, or even a Lillet Blanc. something a bit floral. shaken over ice, strained, like a martini. I think the Sevilla is a rather new product for Tanqueray. i love it!!
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I’ve encountered that problem with gins too, namely Malfy. It is distilled with lemons from the Amalfi coast. Admittedly, I bought it for the glasses that came with it in a set (and the bottle has a great design), but I was hoping it would be at least decent. Nope, straight up furniture polish. Too overpowering even for a gin and tonic, and too conflicting for an actual martini. Since it lacks botanicals that other gins use (literally, this could be lemon vodka), I’ve always told myself I’ll make a lemon drop martini with it or something to that effect, but the desire is just not there.
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Wonder if you could turn it into limoncello (of course the name would be different) - if it’s just sitting there unused…
ETA: That would be an easy path to endless lemon drops 
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I’m kind of guessing here
