Serve the ultimate country-club libation: gimlets. Swap out vodka and Rose's lime juice for cucumber gin, fresh lime, and simple syrup tinged with mint.
- Yield: Makes 2 quarts
Source: Martha Stewart Weddings, Spring 2009
For the Cucumber Gin
- 2 1/2 cups diced, peeled cucumber
- 4 1/2 cups gin
For the Gimlet
- 4 1/2 cups Cucumber Gin (or 2 ounces)
- 2 1/4 cups fresh lime juice (or 1 ounce)
- 1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 ounce)
- Cucumber peels, for garnish
- Fresh mint sprigs, for garnish
For the Mint Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 cup mint leaves
Make cucumber gin. Steep cucumber in gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
Make cucumber gin.
Make 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.
Make 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.
To make gimlet, 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.