Gin Cucumber Cooler
Wednesday, August 14, 2019
If you’re looking for a delicious summertime cocktail that’s light and refreshing I recommend you give this Gin Cucumber Cooler a try! Heck, even if it isn’t summer, you’re gonna love this cocktail.
INGREDIENTS
1 shot gin (I prefer Hendricks for this cocktail)
½ shot St. Germain liqueur
½ shot fresh cucumber juice* (you'll need a cucumber whether you make the juice or just muddle it)
½ lime, juiced
¼-1/2 shot mint (or basil) simple syrup* (adjust amount to your sweetness preference)
club soda (about 1-2 shots, depending on how large of a glass you are using)
INSTRUCTIONS
Make the cucumber juice: Peel a cucumber (I used an English cucumber) and cut it up into chunks. Put in blender and blend until smooth. You can use the puree if you like, but I prefer to strain it through a fine mesh strainer to remove the pulp and just use the juice.
Make the mint or basil simple syrup: Combine equal parts sugar and water (I typically use 1 cup), bring to a boil, reduce and add a big handful of mint or basil. Simmer a couple minutes, remove from heat and let cool. Once cooled, strain out the mint or basil and store simple syrup in refrigerator.
Full instructions recipe visit: http://www.imbored-letsgo.com
INGREDIENTS
1 shot gin (I prefer Hendricks for this cocktail)
½ shot St. Germain liqueur
½ shot fresh cucumber juice* (you'll need a cucumber whether you make the juice or just muddle it)
½ lime, juiced
¼-1/2 shot mint (or basil) simple syrup* (adjust amount to your sweetness preference)
club soda (about 1-2 shots, depending on how large of a glass you are using)
INSTRUCTIONS
Make the cucumber juice: Peel a cucumber (I used an English cucumber) and cut it up into chunks. Put in blender and blend until smooth. You can use the puree if you like, but I prefer to strain it through a fine mesh strainer to remove the pulp and just use the juice.
Make the mint or basil simple syrup: Combine equal parts sugar and water (I typically use 1 cup), bring to a boil, reduce and add a big handful of mint or basil. Simmer a couple minutes, remove from heat and let cool. Once cooled, strain out the mint or basil and store simple syrup in refrigerator.
Full instructions recipe visit: http://www.imbored-letsgo.com