Cucumber Martini Recipe

Assemble

Place 16 oz plain vodka in a clean, airtight jar and add 1 thinly sliced English cucumber. Seal and store in a cool, dark place.

Infuse for 24–48 hours, gently swirling the jar once or twice a day. Taste after 24 hours — you want a noticeable cucumber aroma without vegetal bitterness. Remove cucumber slices and strain vodka through a fine mesh or cheesecloth into a clean bottle. Chill until ready to use.

If using a blender: Roughly chop 2 cucumbers and add to a blender with 2 tbsp cold water. Pulse until smooth (30–45 seconds).

Strain the blended cucumber through a fine mesh sieve or cheesecloth into a bowl, pressing to extract as much juice as possible. You should obtain about 6–8 oz juice. Refrigerate until needed.

Prepare the glass: rub the lime wedge around the rim of a chilled martini or coupe glass. Dip the rim into the chili salt (1 tsp) spread on a small plate to coat evenly. Set glass aside.

Add ice to a cocktail shaker until roughly half full (about 1 cup).

Pour 2.5 oz chilled house-infused cucumber vodka, 1 oz fresh cucumber juice, 0.75 oz sweet & sour, and 0.25 oz dry vermouth (optional) into the shaker.

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This creates a silky texture and integrates the juice.

Double strain into the prepared chilled glass using a Hawthorne or fine mesh strainer to remove ice shards and any remaining pulp.

Garnish with a cucumber ribbon or wheel laid on the rim or floated on the surface. Serve immediately.