Cucumber-Infused Gin

Cleopatra is said to have used cucumbers to preserve her flawless skin. Be the pharaoh of the party with this deliciously light and crisp infusion – perfect for a summertime cocktail or for jazzing up your gin & tonic!

For a milder flavor, you can peel the cucumber before infusing.

Cucumber-Infused Gin

  • English cucumber
  • Gin
  • Infusing vessel of choice (make sure it has a tight-fitting lid)
  • Fine mesh strainer

Wash and dry cucumber. Slice in half lengthwise and then chop into consistently sized pieces (about 1/4″). Drop the cucumber your infusing vessel at a ratio of 1/4 cup per three cups gin. Pour gin over top and seal tightly. Let the cucumbers infuse for 7-10 days.

Place strainer over a bowl. Pour the cucumber gin over the strainer to remove the solid pieces and stop the infusing process. Pour the gin back into your infusing vessel and seal to store.

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Posted in Gin, Infusions, Recipes

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