Cucumber Gimlet

This cucumber gimlet, made with gin, cucumber, simple syrup, and lime, is a classic cocktail with a twist. Or rather, a slice–of cucumber!

Two glasses of cucumber gimlet with ice and cucumber slices.

This is not your classic gimlet. The 50s classic, typically made with the mouth-twitchingly puckery Rose’s lime juice and gin, is perfectly fine. But when you swap out bottled citrus flavor for real lime and add to it the lightly vegetal note of cucumber, well, let’s just say it’s something special. Not to mention the color attained from the cucumber peel. Sip slowly and savor.–Erin Scott

Cucumberified Trend

Noticed all the unexpected cocktails and mocktails that cucumbers are finding their way into these days? It seems like just yesterday when it was considered pretty spiffy to drop a few slices of cucumber into a pitcher of ice water. Suddenly the oblong vegetable can be found in margaritas, martinis, mojitos, and more—including the classic gimlet. Well, we guess it’s not so classic with this addition. Although we gotta say, the vegetal overtones of gin take quite nicely to the summer veggie. So much so that we think a new verb is in order for this trend. We propose “cucumberified.”

Cucumber Gimlet

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 4 to 6
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Coarsely chop enough cucumber to measure 1/2 cup. Slice the remaining cucumbers into thin rounds for garnish.

In a blender or food processor, thoroughly purée the chopped cucumber, lime juice, water, and simple syrup or agave nectar. (Before juicing the limes, roll them against the countertop with the heel of your hand. It makes the whole process much easier.) Strain the pulp through a fine-mesh strainer.

For each drink, mix up to 2 ounces (1/4 cup) booze with 2 ounces (1/4 cup) cucumber lime syrup. Add ice cubes and cucumber for garnish.

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Recipe Testers' Reviews

This cucumber gimlet is the perfect warm-weather drink. The fresh cucumber and lime combination has just enough sweetness.

You can purée the cucumber with a blender, food processor, or do as I did: roughly grate the cucumber, use a stick or immersion blender, and strain the syrup, pressing it to extract all the liquid. I added simple syrup in place of agave. Since 4 limes had given me a scant 1/2 cup juice, I matched it with the same amount of simple syrup, and it was plenty sweet. I chilled the glasses with ice, and I also put some ice in a small pitcher along with the cucumber, lime syrup, and gin. We used an ordinary London gin, though, of course, something like Hendrick's would make it extra special.

This easily serves 4 and could stretch a bit with more ice. I think 2 ounces gin might be a bit heavy for some folks, so that might make the case for adding more ice—just match the syrup and gin amounts. I served the gimlet with cucumber rounds and, because it was just too tempting, a demitasse spoon of the cucumber-lime syrup solids alongside to preview the fresh, sweet flavors of the drink. This makes a stunning cocktail for spring and summer.

Now this cucumber gimlet was a fantastic way to get those fruits and veggies in! A very refreshing cocktail that really highlighted the delicate cucumber flavor. This cucumber gimlet will definitely be making several appearances at cocktail hour this summer!

I used agave as a sweetener and Tanqueray gin. After blending everything in a Vitamix and then straining, I was left with 5 delicious servings.


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