Cucumber Gimlet Cocktail Recipe
Daily Value: 5%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||29µg||7%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Using fresh vegetables, mint, and Alex’s “moonshine” (cucumber-infused gin, but you can use vodka as well), these cocktails will be one of the most refreshing and delicious things you’ll drink all summer!
- 4 cucumbers, preferably fresh from the farmers’ market, peeled and deseeded
- 4 tablespoons lemon juice
- 6 sprigs mint, plus more for garnish if desired
- 3 tablespoons sugar
- 1 ¼ cups cucumber-infused* gin, chilled
- Lemon slices, for serving
- Cucumber slices, for serving
Purée cucumbers in a blender. Strain juice out through a sieve into a bowl and chill.
In a shaker, muddle lemon juice, mint, and sugar together. Pour into a pitcher. Add the gin and cucumber juice and mix well. Add in more lemon and cucumber slices. Pour into glasses and serve garnished with a sprig of mint.
*Note: To make cucumber-infused gin: Peel, seed, and chop 2 large cucumbers. Add 4 cups gin and store in a tightly-sealed container (we use 1 cucumber per 2 cup Mason jar) for at least 3 days and up to 2 weeks.Servings: 4
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