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

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

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.

ENJOY IT
IN YOUR BAR
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Posted in Gin, Infusions, Recipes

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