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
Muddle 3-4 slices of fresh cucumber, then strain to make 1 oz. fresh cucumber juice.
Mix cucumber and lime juice, syrup and gin in shaker with ice. Shake for 15-20 seconds.
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.
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