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Cucumber Ginger Gin Fizz


By Ushi Patel



The Cucumber Ginger Gin Fizz is a lightly sweet and refreshing palette primer for any Indian food affair (not-to-mention Thai, Indo-Chinese, Ethiopian, and Guyanese). I first came across a Cucumber Gin Fizz recipe at Serious Eats while looking for a way to use the excess cucumber juice from making raita. Here’s a variation on the recipe with ginger that pairs well with spicy and bold Indian food. Greet your guests or start your next meal with this effervescent goodness. It’s easy-to-make and oh so yummy!




1 oz. fresh cucumber juice
1 oz. gin
1 oz. ginger simple syrup (Pink House Alchemy)
1 oz. fresh lime juice
club soda




Step 01

Muddle 3-4 slices of fresh cucumber, then strain to make 1 oz. fresh cucumber juice.

Step 02

Mix cucumber and lime juice, syrup and gin in shaker with ice. Shake for 15-20 seconds.

Step 03

Top off with club soda. Serve in an a rocks (or old fashion) glass with a cucumber slice and colossal ice cube.





Muddle a few slices of serranos or jalapeños with the cucumber.


Add 1 ounce fresh ruby red grapefruit juice instead of lime juice.


Muddle 3-4 mint leaves with the cucumber.

Serve as a Mocktail:

Leave out the gin and replace with 1/2 ounce cucumber juice and 1/2 lime juice.


For Gin, here at Bombay House, we love:


Hendrick’s Gin, invigorating small batch gin infused with cucumber and rose petals.
Bluebird Distilling Gin Juniperus, starts with juniper, followed by an invigorating blend of cucumber and citric zest, balanced by soft hints of exotic spices.
Cadenhead’s Gin Dry Old Raj 110, slightly spicy flavors with a hint of saffron.

We have a special deal for our Bombay House peeps, receive 5% off your next order of Gin or and any other spirit at 1-877-SPIRITS.COM. Click HERE, and use promo code “bombayhouse” at checkout.

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