Friday evenings have inadvertently become a tradition where we make fancy-pancy cocktails to kick off the weekend. We’ve been collecting different mixers and spirits to up our mixology game over the Summer and I cannot wait to test out some Fall inspired drinks in the next coming weeks. Gin and tonics are my go-to drink and this fresh cucumber spin on a classic is completely refreshing.
Infused alcohol is incredibly easy to make. The key is to use fresh ingredients and store it in a cool, dark area of your house (I stored mine in the refrigerator). Allow gin to infuse for a few days or up to a week. Remove cucumbers and store infused gin where you would normally store your alcohol.
For Infused Cucumbers:
Fill a mason jar with thinly sliced cucumbers (fill about 1/3 of the jar) and lightly muddle them to help release more flavor. Pour in gin of choice, filling it to the top. Seal with a lid and store in a cool dark place for at least one full day for lighter flavor, or up to a week for a more intense cucumber flavor. Shake the jar a few times once a day. Once done, remove sliced cucumbers and store jar where you would normally store your alcohol.
1 ounce of cucumber infused gin
1 lime wedge
2 fresh mint leaves
4 thinly sliced cucumbers
Fill glass with ice. Pour in gin, squeeze of lime, cucumber slices and fill to the top with tonic water. Pinch mint leaves to help release oils before topping the drink. Give it a light stir. Viola.