Garden Cucumber Martini Recipe

Make syrup

Combine sugar and water in a small saucepan. Heat over low-medium heat, stirring until sugar fully dissolves (do not boil). Remove from heat.

Tear or bruise basil leaves slightly and add them to the hot syrup. Let steep for 10–15 minutes to infuse bright basil flavor. Taste and adjust steep time if stronger flavor is desired.

Strain syrup through a fine mesh sieve into a clean container, pressing leaves to extract liquid. Cool to room temperature, then refrigerate. Yields roughly 6 oz; use 0.5 oz per cocktail.

Chill glass

Place a martini glass in the freezer for a few minutes or fill it with ice and water to chill while you prepare the cocktail.

Prepare cucumber juice

Peel (optional) and roughly chop 1/2 a medium cucumber. Press through a juicer or muddle and strain through a fine mesh or cheesecloth to yield about 1 ounce of fresh cucumber juice. Reserve a thin cucumber ribbon for garnish.

Combine ingredients

In a cocktail shaker, add 2 oz Hendrick's Gin, 1 oz fresh cucumber juice, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, and 0.5 oz basil simple syrup. Fill the shaker with ice.

Shake

Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Strain

Dump the ice from the chilled martini glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any cucumber solids, producing a clean, slightly silky martini.

Garnish & finish

Thread the cucumber ribbon onto a pick or drape it inside the glass. Float a fresh basil leaf on top and optionally add a lemon twist for brightness. Serve immediately.