Mint To Be Recipe
Bombay gin, muddled fresh cucumber & mint, fresh lemon juice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Prepare glass
Chill a coupe or highball glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail.
Muddle cucumber and mint
In a cocktail shaker, add the 3 peeled cucumber slices and 10 fresh mint leaves. Add the 0.5 oz simple syrup. Using a muddler, gently press and twist a few times—just enough to release cucumber juice and mint oils without pulverizing the mint (about 6–8 gentle presses).
Build the cocktail
Add 2 oz Bombay gin and 0.75 oz fresh lemon juice to the shaker. Fill the shaker halfway with ice (about 1 cup).
Shake
Shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosted. This chills and dilutes the drink to balance flavors.
Double-strain
Discard the ice or water from the chilled serving glass. Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove mint bits and cucumber pulp.
Top (optional)
If you prefer a longer, slightly effervescent drink, top with about 1 oz club soda. Gently stir once to combine.