Time for another gin cocktail review. This week is the Tart & Crisp Cucumber Ginger Gin Fizz. There’s a little more prep work to this than I normally do, but it sounded like the payoff would be worth it. Tart and crisp are perfect words for a summer cocktail, after all.
I saw this recipe on Pinterest, and as a gin lover (as most Brits are) I had to try it out – plus, how gorgeous is this shade of green? It tastes just as refreshing as it looks.
I’m still using a lighter gin, Prairie Organic Gin. It didn’t overpower the last cocktail I made (The Aviation), so why mess with a good thing? The rest of the ingredients were all easy and inexpensive finds at the grocery store.
This cucumber ginger gin fizz is a 2-in-1 recipe, meaning you need to make the ginger simple syrup then the cocktail. I always make my own simple syrup since it’s so easy and much cheaper than buying it. It’s literally half sugar and half water and costs a few cents to make rather than $3+ a bottle. Here’s how I make it:
- Heat the water to boiling (I use 1 cup)
- Add the sugar (also 1 cup)
- Stir until dissolved
- Pour into a container and store it in the refrigerator
This recipe had an extra step of adding chopped ginger to the warm mixture and letting it steep for 2 hours. The result reminded me of ginger candy, sweet and a little spicy. I made my syrup the day before so it would be nice and cold for my cocktail.
Making the cocktail itself took me 5 minutes, and that included making the cucumber juice. I don’t have a Vitamix, so I used my Cuisinart mini-prep:
Roughly chop the cucumber (no need to peel) and place it in the mini-prep. Blend on high for 30-45 seconds.
Pour the cucumber pulp into a cheesecloth-lined strainer placed over a bowl.
Pick up the corners of the cheesecloth and gather them together to make a pouch. Squeeze the pouch over the strainer to make the cucumber juice.
I used about half a cucumber and got 3 ounces of very green juice.