I really enjoyed doing the small batch pickles and conserves series. It made me try out some things that I normally wouldn’t have thought to do. This week I’m starting a new series for you. For the next few weeks, I’ll be posting some easy drink / beverage recipes for you. I’m starting you off with this cucumber infused gin.
It’s a good thing we are not big drinkers as alcohol is pretty expensive in Singapore. As Key has been travelling more often lately though, I have taken to asking him to bring back a bottle of duty free spirits. Last time he brought back some gin and inspired by a friend in Canberra who makes a wicked G&T with a long cucumber wedge, I decided to try and infuse some gin with cucumbers.
I used continental cucumbers which are prevalent here but I think that Lebanese cucumbers would also work well.
It turned out great and after a few days infusing in the fridge, the gin took on an unmistakable flavour and scent of cucumber.
I like my gin in a G&T with ice and I also like it in a taller glass because I’m a bit of a soft touch when it comes to alcohol :)
You can eat the cucumber. But be warned, it’s soaked up a lot of alcohol and is potent!
Cucumber Infused Gin
Ingredients – Makes 1½ cups of infused gin, which will yield approximately eight 45ml shots
- 1½ cups gin
- 2/3 cup roughly chopped cucumber
- Tonic water to serve
- Place the gin and cucumber in an airtight container.
- Infuse in the fridge for at least 3 days.
- To serve, use a shot of the infused gin in a glass with tonic water or your preferred gin mixer. Garnish with the cucumber pieces from the infused gin.
- The gin will keep well for at least a week, after that the cucumber starts to discolour a bit, but the gin is still great.