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Refreshing Cucumber Gin and Tonic

cucumber gin and tonic - featured image

A light and lively summer cocktail featuring cucumber-infused gin, tonic water, and a splash of fresh lime juice for a crisp, refreshing drink.

Ingredients

Scale
  • 2 ounces (60 ml) London dry gin (e.g., Tanqueray or Bombay Sapphire)
  • ½ medium fresh cucumber, thinly sliced (about 1/8 inch or 3 mm thick)
  • 46 ounces (120180 ml) good-quality tonic water (e.g., Fever-Tree or Q Tonic)
  • ½ lime, freshly squeezed (about 15 ml)
  • Plenty of large ice cubes
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Rinse and dry the cucumber. Slice about half of it into thin rounds (1/8 inch or 3 mm thick). Set aside a couple of slices for garnish.
  2. In a mixing glass or shaker, add the cucumber slices and pour in 2 ounces (60 ml) of gin. Let it infuse for about 5 minutes.
  3. Fill a highball glass or tall tumbler with plenty of large ice cubes.
  4. Strain the cucumber-infused gin over the ice, leaving the cucumber slices behind. Optionally, add a couple of cucumber slices to the glass.
  5. Squeeze about ½ a lime (15 ml) fresh into the glass.
  6. Slowly pour 4-6 ounces (120-180 ml) of chilled tonic water over the gin and lime.
  7. Gently stir once or twice with a bar spoon or teaspoon to combine without losing carbonation.
  8. Garnish with a sprig of fresh mint and a cucumber slice on the rim. Serve immediately.

Notes

Do not over-infuse the cucumber in gin; 5 minutes is ideal to avoid bitterness. Use large ice cubes to keep the drink cold without watering it down quickly. Pour tonic water gently to preserve carbonation. Adjust tonic amount or add simple syrup to taste if desired. The cucumber-infused gin can be prepared up to 2 hours ahead and refrigerated; add tonic and lime just before serving.

Nutrition

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