Cucumber Mint Gimlet
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Martha Stewart Weddings, Spring 2009
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Ingredients
- 4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
- 2 1/4 cups fresh lime juice (or 1 oz.)
- 1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.), how-to follows
- Cucumber peels, for garnish
- Fresh mint sprigs, for garnish
Cucumber Gin
- Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
Mint Simple Syrup
- Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
Directions
-
In a 2-quart pitcher, stir gin, lime juice,
and syrup. Refrigerate. To serve, pour
into a cocktail shaker filled with ice,
shake vigorously, and divide among
ice-filled 10-ounce glasses. (For a single
drink, mix in a cocktail
shaker filled
with ice, and shake.) Garnish each with
cucumber peel and mint.
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