Cucumber Gin Cocktail

bon appétit drinks cocktail gin cucumber lime summer spring thanksgiving vegan vegetarian peanut free dairy free soy free tree nut free wheat/gluten-free

Mary Gonzalez

Makes 2

Source

Ingredients

1 English hothouse cucumber

5 makrut lime leaves or four 2-inch strips lime zest

2 teaspoons raw sugar

4 lemon wheels, divided

4 ounces gin

1 ounce fresh lime juice

Club soda (for serving)

Method

Using a vegetable peeler, shave 4 long, thin ribbons from cucumber; set aside. Cut a 4" piece from remaining cucumber and coarsely chop. Muddle with makrut lime leaves, sugar, and 2 lemon slices in a cocktail shaker. Add gin and lime juice and fill shaker with ice. Cover and shake until outside of shaker is frosty, about 20 seconds.

Strain into 2 ice-filled Collins glasses. Top off each with club soda. Gently stir to combine; garnish each with 2 reserved cucumber ribbons and remaining lemon slices. Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an offensive term for makrut lime.