My friend Kaitlin and I had some insanely yummy cocktails the other night before dinner–I loved them so much that I had to learn how to make them at home. Gimlets are always good–give me a decent gin with some lime and I am happy–but the addition of cucumber takes it to a new level of deliciousness. I really, really recommend Hendrick’s gin with this cocktail, as it has hints of cucumber. If you can’t get your hands on it, use the best gin you can find. I did a lot of online research, and mostly sourced the recipe from Crumpets & Cakes.
Ingredient List (2 cocktails)
- 4 oz Hendrick’s gin
- 1 cucumber (2/3 removed of seeds and roughly chopped, 1/3 cut into chunks or slices)
- 3 limes
- 3 oz simple syrup
To make simple syrup, measure one part water to two parts sugar. bring water to a boil and add sugar, stirring constantly until dissolved. Remove from heat and allow to cool. If you’d like, add a dash of vodka–it will help the syrup preserve. Syrup can be stored in the fridge for up to 6 months.
Squeeze juice from limes and reserve.
Puree 2/3 chopped cucumber in a blender, food processor or using a hand mixer. Place fine sieve (I typically use a very fine strainer) over a bowl and press cucumber to squeeze out juices. Discard remaining cucumber and reserve juice.
The cocktail can be served over ice or, if you wish, shaken and served in a chilled martini glass. If you opt for the former option, fill a tumbler with ice and pour 2 oz gin, 1.5 oz simple syrup, about 3 oz of cucumber juice and 3/4 oz lime juice. You can manipulate the cucumber and lime juices depending on your taste and how strong you’d like the drink.
Throw in a few chunks or slices of cucumber.
And, a mini soundtrack to listen to while you sip :-)
Have a fantastic NYE weekend, we’re off to Monterey after Tate’s 15th month in the morning.
xo
