I recently traveled to Guatemala for a week to visit my friend Doug who is interning for an organization there called Semilla Nueva. Doug lives in Quetzaltenango (usually mercifully shortened to “Xela”), the second largest city in Guatemala. Quetzaltenango derives its name from the country’s national bird, the quetzal, and you’ll see “quetzals” popping up everywhere, from the country’s currency (quetzals) to the Guatemalan spirit of choice -- Quetzalteca Especial.

Quetzalteca Especial is a very cheap rum (we’re talking US $3 for a half liter) and Doug, knowing my affinity for budget-friendly alcohol and amateur mixology, thought it would be fun to present me with a bit of a challenge revolving around this locally-produced spirit. My assignment: gather ingredients from the local markets and create a delicious cocktail featuring quetzalteca. Sounds simple enough, right?

No so much. While the markets in Quetzaltengo are teeming with fresh fruit, the majority of it was a mystery to me. Spiky pink fruits, oranges that were cut open to reveal green flesh and oval-shaped yellow fruits that Doug warned smelled nearly as bad as the dreaded durian were really throwing me off my game. So I went with limes. I know, boring. But it worked. We ended up drinking some sort of rum gimlet thing. Success!

When I got back to the States (which is, as you know, what worldly travelers like myself call our homeland), I decided it would be fun to impose a similar challenge on myself, this time using the Copley Square Farmer’s Market as my source of inspiration.

When I got there on Tuesday, I was quickly reminded that the Copley Square market is more of a baked goods, maple syrup, goat cheese and fresh herb kind of market rather than a fruit and veggie market. Probably should have thought of that before, but oh well.

I scanned my most viable options -- fresh mint (almost as boring as limes), rosemary (love it, but in a cocktail?), and basil (maybe) -- before landing on cilantro. Now, I know cilantro is one of the more controversial herbs. Some people love it, some people hate it. I happen to be one of the former so cilantro it was. A little more digging around revealed some nice English cucumbers. And the total for a huge bunch of cilantro and a cucumber: $3.75. Not bad at all. A quick stop at Trader Joe’s yielded some lovely 29¢ limes and, what with the vodka, simple syrup and club soda I already had at home, I was ready to go.

What did I end up creating? We’re going to call these Copley Square Cilantro-Cucumber Coolers and, if you don’t mind me saying, they’re pretty darn good. (Better than my Guatemalan rum gimlets, anyway.) Here’s the recipe:

Copley Square Cilantro-Cucumber Coolers (makes 2)

• Several sprigs fresh cilantro
• 3 inches of cucumber, chopped
• 2 limes, juiced
• 4 oz vodka
•  2 tbsp simple syrup
• Club soda 
• Ice

Muddle cilantro, chopped cucumbers and lime juice in cocktail shaker. Add vodka, simple syrup and ice. Shake. Pour into glasses and top with club soda.

Cheers!