Cucumber Lime Gimlet Recipes

CLASSIC GIN GIMLET

Steps:

• Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir vigorously with a long cocktail spoon until very cold.
• Strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with the cucumber wheel and serve immediately.

CUCUMBER GIMLET RECIPE

Steps:

• Start with the cucumber juice. Cut a 1.5 inch piece of cucumber and dice it.
• Place the fine mesh strainer in a 2 cup measuring glass and add the diced cucumber.
• Take a spoon and with the back of it, squish the cucumber against the strainer until you get enough juice (1 ounce).
• Add ice to the cocktail shaker so it's halfway full.
• Add gin, lime juice, simple syrup and cucumber juice.
• Cap shaker and shake for 15 seconds. Add ice to the double old fashioned glass if you're going to use one and strain and divide the liquid between the two glasses.
• Add 2 slices of cucumber to each glass for garnish.
• Sip
• Smile
• Enjoy

CUCUMBER GIMLET

Steps:

• Add the cucumber wheels and simple syrup into a shaker and muddle.
• Add the gin, the lime juice and ice and shake until well-chilled.
• Strain into a coupe glass.
• Garnish with a cucumber wheel.

CUCUMBER MINT GIMLET

Steps:

• In a 2-quart pitcher, stir gin, lime juice,and syrup. Refrigerate. To serve, pourinto a cocktail shaker filled with ice,shake vigorously, and divide amongice-filled 10-ounce glasses. (For a singledrink, mix in a cocktailshaker filledwith ice, and shake.) Garnish each withcucumber peel and mint.

CUCUMBER-GIN GIMLET

Steps:

• Fill cocktail shaker with ice, and add gin and lime juice. Shake, then strain into a chilled glass. Garnish with cucumber.

CUCUMBER MINT GIMLET

Steps:

• Mix in a cocktail shaker filled with ice, and shake.) Garnish each with mint.
• Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin 8 hours to 4 days. Strain; store indefinitely in the refrigerator. Easily multiplied.
• .
• Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.