Muddled, not stirred

By • January 17, 2011 10 Comments

22 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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. - SagegreenSagegreen

Food52 Review: 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. - biffbourgeoisStephanie 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
  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.

More Great Recipes:
Hors d'oeuvres|Breakfast & Brunch|Cocktails|Cucumbers