Cucumber Gimlets Food

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CUCUMBER-MINT GIMLETS



Cucumber-Mint Gimlets image

Provided by Food Network Kitchen

Time 10m

Yield 6-8 servings

Number Of Ingredients 0

Steps:

  • Peel, seed and chop 6 English cucumbers. Puree, then strain through a sieve into a bowl, pressing to extract the juice. Chill. Combine 1/3 cup lemon juice, 8 sprigs mint and 1/4 cup sugar in a pitcher; muddle with a wooden spoon. Stir in 2 cups gin, the cucumber juice and some cucumber and lemon slices. Divide among 6 to 8 ice-filled glasses.

CUCUMBER GIMLET (GIN)



Cucumber Gimlet (Gin) image

Make and share this Cucumber Gimlet (Gin) recipe from Food.com.

Provided by januarybride

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

1 1/4 ounces Tanqueray London Dry Gin
1 ounce tonic water
3/4 ounce simple syrup
3/4 ounce lime juice
3 slices English cucumbers
1 slice cucumber, peel

Steps:

  • Place cucumber wheels at the bottom of a Collins glass.
  • Add Tanqueray London Dry Gin, simple syrup and lime juice.
  • Add ice and top with tonic.
  • Garnish with a cucumber peel.

Nutrition Facts : Calories 16.3, Sodium 4, Carbohydrate 4.6, Fiber 0.1, Sugar 3, Protein 0.1

CUCUMBER MINT GIMLET



Cucumber Mint Gimlet image

This cocktail reflects the past influence of the British Empire in India. Time does not include steeping the cucumber or making the simple syrup - you'll want to plan ahead

Provided by momaphet

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces cucumber gin (see below)
1 ounce fresh lime juice
1/2 ounce mint simple syrup (see below)
fresh mint sprig (to garnish)

Steps:

  • Mix in a cocktail shaker filled with ice, and shake.) Garnish each with mint.
  • Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin 8 hours to 4 days. Strain; store indefinitely in the refrigerator. Easily multiplied.
  • .
  • Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.

Nutrition Facts : Calories 158, Sodium 1.8, Carbohydrate 2.6, Fiber 0.1, Sugar 0.5, Protein 0.1

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