Fourth of July

Muddled, not stirred

January 17, 2011
Author Notes

I had a gin gimlet at Lamberts in Austin that was so delicious, it inspired me to experiment further. This is what I came up with, a cucumber martini. It may seem complicated, but it isn't: You just want to mix up the cocktail early to infuse more cucumber flavor while also ensuring more chill. Hendrick's gin has some cucumber notes built in, but this enhances those. - Sagegreen —Sagegreen

Test Kitchen Notes

Cucumber and lemon verbena are the perfect compliments to a very good gin (and Hendricks is a very good gin). This drink is very refreshing, but strong enough that it wouldn’t be out of place at an evening cocktail party. - biffbourgeois —Stephanie Bourgeois

  • Serves 1
  • @ 2 inches of razor thin English cucumber slices, reserving all their juice
  • 1/2 ounce fresh lime juice
  • 2 ounces Hendrick's gin (it makes a difference)
  • 1/2 ounce dry vermouth
  • 2 fresh lemon verbena leaves (1/4 tbl.) recommended
  • 1/2 cup crushed ice, divided
  • wheels of cucumber for garnish
In This Recipe
  1. Place the cucumber slices at the bottom of a cocktail shaker. Add the lime juice, gin, and vermouth. Muddle really well. You may want to make up a batch of these.
  2. Cover and chill for a few hours for best results.
  3. Then add and muddle the lemon verbena leaves to the well chilled shaker. Add half the ice. Shake vigorously for about half a minute. Strain and pour into a well chilled glass over some crushed ice. Garnish with fresh cucumber wheels. Cheers.
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