Kiwi Cucumber Gimlet Recipe

Optional rim

If you want a rimmed glass, pour the coarse salt or sugar onto a small plate. Moisten the glass rim with a lime wedge and dip the rim into the salt or sugar to coat. Set the glass aside to dry briefly.

Cut the cucumber into a thin slice and cut a kiwi wheel or thin slice for garnish. Reserve and chill until ready to use.

Peel the kiwi and roughly chop it. Trim the cucumber lengthwise (remove any seedy core if large) and roughly chop about 1/4 of the cucumber. Place chopped kiwi and cucumber in a blender or food processor.

Add the fresh lime juice and simple syrup to the blender. Pulse until smooth, about 10–15 seconds. If desired, strain the purée through a fine-mesh sieve into a small bowl to remove seeds and fibrous bits; use a spoon to press pulp through. You should end up with about 1 to 1.5 oz of strained purée (more if not strained).

Fill a cocktail shaker halfway with ice. Add the gin and measured kiwi-cucumber purée (use about 1 to 1.5 oz purée depending on desired intensity). Add any remaining fresh lime juice if needed to reach 0.75 oz total, and add 0.5 oz simple syrup.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Strain the cocktail into the prepared chilled coupe or rocks glass. For a very smooth drink, double-strain through a fine mesh. If you prefer it on the rocks, pour over fresh ice in a rocks glass.

Garnish with the kiwi wheel and cucumber slice on the rim and optionally a mint sprig. Serve immediately.