Number Of Ingredients 7 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.
Time 2m Yield 1 serving(s) Number Of Ingredients 4 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.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Puree the mint, 1/3 cup water and three-quarters of the cucumber slices in a food processor until smooth. Strain the mixture into a pitcher, and stir in the agave. Right before serving, top with the club soda and vodka if using. Float the remaining cucumber slices in the pitcher. Serve over ice in small juice or rocks glasses.
Time 10m Yield 6-8 servings Number Of Ingredients 0 Steps:
Peel, seed and chop 6 English cucumbers. Puree, then strain through a sieve into a bowl, pressing to extract the juice. Chill. Combine 1/3 cup lemon juice, 8 sprigs mint and 1/4 cup sugar in a pitcher; muddle with a wooden spoon. Stir in 2 cups gin, the cucumber juice and some cucumber and lemon slices. Divide among 6 to 8 ice-filled glasses.
Yield Makes 1 Number Of Ingredients 4 Steps:
Fill cocktail shaker with ice, and add gin and lime juice. Shake, then strain into a chilled glass. Garnish with cucumber.
Yield 2 servings Number Of Ingredients 8 Steps:
Make the mint simple syrup: Add the mint to a 16-ounce glass jar. In a small saucepan, combine the water and sugar and bring to a simmer over medium-low heat, stirring until the sugar has dissolved. Pour the hot sugar syrup over the mint leaves in the jar. Let cool to room temperature, then cover and transfer to the refrigerator to continue steeping for 1-2 hours, until cold. Strain the mint out before using. Leftover syrup will keep in the refrigerator for up to 2 weeks. Make the cocktail: Fill a cocktail shaker with the ice, then pour in the NOLET’S® Silver Gin, lime juice, and ½ ounce mint syrup. Shake for about 20 seconds, until cold, then strain between 2 coupe glasses. Garnish each cocktail with a mint sprig and a lime twist. Enjoy!
More about “cucumber mint gimlets recipes”
Time 3m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Muddle the cucumber with the sugar in the bottom of a cocktail shaker. Add in the rest of the ingredients and 1/2 cup of ice. Shake vigorously for 10 seconds and strain into a birdbath champagne glass or martini glass. Garnish with a slice (or ribbon) of cucumber or a lime wedge.
