Give your gin martini a spring update – this cucumber gin martini with St Germain liqueur is refreshing and sophisticated.
Did you know today is World Gin Day? If you were looking at my Twitter feed you couldn’t possibly fail to notice that – it’s continuous stream of cocktails and politics today. I won’t go into the politics, but let’s just say that gin is probably an essential tool for navigating through current events these days. I am much more suited to talking about gin cocktails instead – it’s probably my favourite spirit and I am forever playing around with mixers and fruit trying to come up with new ideas.
Cucumber and gin are so well suited that you can go wrong with adding a cucumber slice in your gin and tonic. It is even better in a cucumber gin martini provided you are prepared to grate some fresh cucumber to extract the juice. It’s not really a hardship, you can even combine it with making some tzatziki so that nothing gets wasted.
You will be rewarded with a beatifully refreshing drink that looks pretty damned cool as well. It’s that irresistible chartreuse colour – without the addition of actual Chartreuse which is French liqueur after which the colour was named (I always assumed it was the other way around). What I have added instead, is St Germain which is a delightful elderflower liqueur that hopefully is in your drinks cabinet already to make Red Queen cocktails with, right?
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- For the cucumber juice
- ½ cucumber, grated
- For the cucumber gin martini
- serves 2
- 100ml | 3½ fl oz
- 60ml | 2 fl oz cucumber juice
- 1½ tbsp | 20ml St Germain (or see notes)
- 1½ tbsp | 20ml lime juice
- 2 tsp sugar syrup
- cucumber slices to garnish
- Grate the cucumber using a box grater or in a food processor. Use your hands or a muslin cloth to extract the juice then strain into a clean jar and keep in the fridge for up to 2 days. You will get rougly a half a cup of juice from 1 medium cucumber.
- Place two martini glasses in the freezer to chill.
- Put the gin, cucumber juice, St Germain, lime juice, and sugar syrup in a cocktail shaker half filled with ice.
- Shake hard for 30 seconds and divide between the two chilled glasses.
- Use a vegetable peeler to peel long thin slices from a cucumber and the pleat them onto a cocktail stick to garnish.
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