Cucumber Gin Fizz Recipe

Chill a highball or Collins glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail.

Thinly slice 4–6 cucumber slices (reserve one wheel for garnish). Lightly bruise 3–4 mint leaves between your fingers to release aroma.

Muddle cucumber and mint

In a shaker, add 4 thin cucumber slices and the bruised mint leaves. Add the simple syrup and the lemon juice. Gently muddle 6–8 times—enough to release cucumber juice and mint oils but not to pulverize into bits.

Add the Bombay Gin and St-Germain to the shaker. Fill the shaker with ice and secure the lid.

Shake vigorously for 10–12 seconds until the outside of the shaker is well chilled.

Discard ice or water from the chilled glass if used. Fill the glass with fresh ice (about 1 cup). Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove cucumber and mint solids.

Top the strained cocktail with 2 oz chilled club soda. Gently stir once with a bar spoon to combine without losing too much fizz.

Garnish with the reserved cucumber wheel and a small sprig of mint. Optionally add a lemon twist or wheel for additional citrus aroma.