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Cucumber Gimlet Recipe

Name: Blue Moon Beach Grills Cucumber Gimlet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1.5 cups Mother Earth Gin (or London dry gin); 0.75 cups English cucumber, peeled and thinly sliced; 2 oz Cucumber-infused gin (from above); 0.5 oz St. Germain elderflower liqueur; 0.75 oz Fresh lime juice; 3 slices Cucumber, thin slice (for muddling); 1 piece Lime wedge or wheel (for garnish); 1 cup Ice, cubed; 0.25 oz Optional: simple syrup (1:1) if you prefer sweeter

Inspired by Blue Moon Beach Grill

Time30m

Serves1

Cucumber Infused Mother Earth Gin, St. Germaine Elderflower liqueur, muddled lime & fresh cucumber

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Ingredients

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Cucumber-Infused Gin

1 1/2 cups Mother Earth Gin (or London dry gin)3/4 cups English cucumber, peeled and thinly sliced

Cocktail

2 oz Cucumber-infused gin (from above)1/2 oz St. Germain elderflower liqueur3/4 oz Fresh lime juice3 slices Cucumber, thin slice (for muddling)1 piece Lime wedge or wheel (for garnish)1 cup Ice, cubed1/4 oz Optional: simple syrup (1:1) if you prefer sweeter

Method

Cucumber-Infused Gin

Infuse the gin

Place 0.75 cups thin cucumber slices into a clean, airtight jar. Pour 1.5 cups Mother Earth Gin over the cucumber so slices are fully submerged. Seal and refrigerate.

Infuse for 4–6 hours for a light cucumber note or up to 12 hours for a more pronounced flavor. Taste after 4 hours and again at 8 hours to judge strength.

When desired flavor is reached, strain the gin through a fine mesh sieve or cheesecloth into a clean bottle, discarding the cucumber slices. Keep infused gin refrigerated and use within 2 weeks.

Cocktail Assembly

Chill: If possible, chill a coupe or martini glass in the freezer for 5–10 minutes while you prepare the cocktail.

Muddle cucumber and lime: In a cocktail shaker, add 3 thin cucumber slices and 0.75 oz fresh lime juice. Using a muddler or the back of a spoon, gently muddle 6–8 times to release cucumber juices and lime oils. Do not over-muddle into a pulp; aim for fragrant juices.

Add spirits and ice: Add 2 oz cucumber-infused gin and 0.5 oz St. Germain to the shaker. If you prefer a sweeter gimlet, add 0.25 oz simple syrup. Fill the shaker with ice (about 1 cup).

Shake: Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosted.

Double strain: Using a Hawthorne strainer and a fine mesh strainer (or a julep strainer + fine sieve), pour the cocktail into the chilled coupe or martini glass to remove small cucumber bits and ice shards. This yields a smooth, clear drink.

Garnish & serve: Float a thin cucumber ribbon or a lime wheel on the surface, or thread a cucumber slice on a cocktail pick and rest on the rim. Serve immediately.