This Minty Cuke Gimlet is a cocktail that uses a classic as a base, and then just throws in some other flavors. It’s literally nothing more than that. Gimlets, the limey gin libation that’s easy to make and drink, serve as the blank slate here.
This specific recipe uses muddled ingredients, and fresh is best. I also made this one with key lime juice, which has a distinctly different taste. Key limes are more tart, smaller, and less juicy than their cousin the Persian lime. Either is fine for this drink, and I encourage you to try the tart version if you like a little more punch.
Minty Cuke Gimlet
- 2 Oz. Gin A London dry works well here
- .75 Oz. Lime juice
- .5 Oz. Simple syrup
- Mint sprigs For muddling and garnish
- Cucumber For muddling and garnish
- 1 Oz. Cucumber juice if you don't want to muddle
- Combine a few cucumber slices and at least 3 mint leaves in a shaker.
- Add your simple syrup and muddle the ingredients.
- Add ice, gin, and lime juice to the shaker.
- Mix it up.
- Double strain into a martini glass.
- Garnish with cucumbers and mint if you like.
Variations on the Minty Cuke Gimlet theme.
I personally don’t like too much mint, so I skimp on the sprigs and only add a few leaves to the muddling mixture. You can always add more if you want to have wildly minty breath.
I also used these tiny little cukes that have a more robust flavor than the generic cukes from the grocery store. Add more or less to your liking.
Some recipes also call for straight-up cucumber juice, instead of muddling the cukes. I skipped doing that, I was literally too lazy to think about cleaning a blender and straining something. But it’s an option.
If you go the cuke juice route, just muddle some mint and save your cuke chunks for garnish if you like.
A bit of Gimlet history, in a few sentences.
We have the British Navy to thank for the gimlet, as these fellows developed this drink to ward of scurvy. It shares a concurrent history with Rose’s Lime. This sweetened lime juice preserved well, traveled well on ships, and paired nicely with gin. Hence, the Gimlet.