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.
- English cucumber
- 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.