This cucumber gimlet, made with gin, cucumber, simple syrup, and lime, is a classic cocktail with a twist. Or rather, a slice–of cucumber!
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
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.”
- Quick Glance
- 15 M
- 15 M
- Serves 4 to 6
- 1 (4-inch | 5-cm) chunk cucumber, seeded, peeled or unpeeled
- 1/2 cup freshly squeezed lime juice, from 4 to 6 limes
- 1/2 cup cold water
- 1/2 cup simple syrup or light agave nectar
- Your favorite gin (Hendrick’s, with its flowery, botanical flavor, is an admirable choice)
- Ice cubes
- 1. Coarsely chop enough cucumber to measure 1/2 cup. Slice the remaining cucumbers into thin rounds for garnish.
- 2. 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.
- 3. 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.