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.
This post was originally published on July 14, 2017. The text and photos were updated on July 18, 2021. The review and rating have not been changed.
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, remove from heat, and allow to cool
- 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 used about half a cucumber and got 3 ounces of very green juice. I don’t have a Vitamix, so I used my Cuisinart mini-prep:
1.) Roughly chop the cucumber (no need to peel) and place it in the mini-prep. Blend on high for 30-45 seconds.
2.) Pour the cucumber pulp into a cheesecloth-lined strainer placed over a bowl.
3.) 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.