Cucumber Mint Gin and Tonic

Serving Size: Makes 1 cocktail

Cucumber Mint Gin and Tonic / Sarah Crowder / Katie Workman /
This summer has been so busy that Gary didn’t actually get his fair share of gin and tonics.  Maybe that’s a messed up way to measure the speed to summer, but it’s an indicator (he did fine with rose, so nobody get panicky).  So I offered to make him one the other day, and then saw a couple other random fresh and green ingredients in the fridge, and this drink was born in about 2 minutes.

Anyone who makes cocktails regularly, or who reads about cocktails regularly, is probably familiar with the technique of muddling.  A muddler is basically a bartender’s pestle, and you use it to crush up various ingredients so that they flavor the drink more completely, releases juices and oils and the like.  I don’t have a muddler, so I improvised by using a handheld citrus juicer, which is one of my favorite kitchen tools in general.  Worked like a charm.

Bottoms UP.

Cucumber Mint Gin and Tonic


  • 6 thin slices cucumber
  • 6 fresh mint leaves
  • ¼ lime
  • 1½ ounces gin
  • 4 ounces tonic water

1. Fill a glass 1/2 full with ice. Squeeze the cucumber and mint leaves in a citrus press (one of my go-to kitchen tools) over the ice, then dump the squished cucumber and mint into the glass. Squeeze the lime over the glass and toss that in as well. Pour in the gin, then pour in the tonic, and give a quick stir. Serve it up.

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