I haven’t posted a cocktail recipe in a very long time, so I figured I needed to fix this problem right away, because if you ask me that’s exactly what it is, a big problem. And what better time to do this than right about now, as the weather is finally turning for the better, and it’s beginning to be so nice outside. It’s also coming at the perfect time because Julian fixed up our balcony last weekend and now we can actually sit out there again and admire all the plants and strung lights. Side note: He’s tried to grow some herbs and veggies for me, but our balcony doesn’t get as much sun as I’d like it to so they’ve never lasted. We abandoned that idea and now it’s just filled with cacti and succulents. I’m not complaining though because I figure some thing green is better than nothing. Every time he fixes up the balcony, I vow to sit out there more often but somehow I forget about my promise after a week or two and I end up not enjoying it as much as I should. This time however, I really do plan on sitting out there on a weekly basis, and something tells me that this Grapefruit Cucumber Gin Fizz is going to help me keep my promise, but more importantly it’ll most definitely help me Cheers to the Weekend!
Julian and I are trying to get into infusing alcohol more and more. I love it because it’s a great way to make new and interesting flavors out of the same tired old alcohol we always drink. For this recipe I’m infusing gin with cucumber and mint. So in a pitcher, muddle the cucumber and mint.
**Note: Muddling helps break down the cucumber and mint and releasing a lot of that great flavor and taste. If you don’t have a cocktail muddler, try using a wooden spoon.**
Pour in the gin and give it a big stir. Wrap it in plastic wrap (or use a large mason jar and just place the lid on it) and chill in the fridge for at least 4 hours, or overnight.
**Note: Any amount of time you can let it steep for, is always best. If you don’t have 4 hours, don’t worry too much about it. The longer the gin sits in the fridge with the cucumber and mint, the more flavor you’ll get into your gin.**
Once you’ve allowed the gin to chill out, you want to strain it. Pour the liquid into another pitcher or jar through a fine mesh strainer to catch all of that muddled cucumber and mint. Discard the pieces and just keep the gin. It’ll be a green color, darker depending on how long you’ve allowed it to soak.
Once you’re ready to make the cocktails, juice a few ruby grapefruits into a pitcher or jar. Strain out the pulp and seeds as needed.
**Note: If you don’t have access to fresh grapefruits, you can definitely use bottled grapefruit juice instead.**
Fill short glasses with lots of ice. You can also use those fancy large square ice cubes and just use one per drink, if they’re those jumbo cubes. This is the time to use those fancy ice cubes if you have them.
Pour a bit of the grapefruit juice into each glass, and then pour in some of that fancy infused gin.
Then top things off with sparkling water or club soda if you’d like. That’s where the fizz part comes in. Garnish the cocktails with thin slices of cucumber and a sprig of fresh mint. You could always garnish with a thin slice of grapefruit if you’d like.
If you want to make this ahead of time, and for a crowd. You can mix all of the ingredients together (except for the sparkling water) in a large pitcher and keep it in the fridge. Then when you’re ready to serve the cocktails, you can pour it into glasses over ice and top it off with the sparkling water. It’s a great summer cocktail.
Feel free to try this recipe with any other citrus or fresh fruit juice of any kind. Watermelon, strawberry or even blood orange would be amazing!
Go ahead and start infusing different alcohols with different ingredients, playing around with various flavors. Strawberries, jalapeños, and fresh herbs are always a good juice. Just make sure to allow the booze to rest in the fridge and not out at room temperature. You don’t want it to go bad. Then when you’re ready to go, start making this Grapefruit Cucumber Gin fizz. Cheers to the Weekend!
- 3 small Persian cucumbers, thinly sliced
- ¼ cup fresh mint leaves, more for garnish
- 2 cups gin
- 3 large ruby grapefruit, juiced
- 1 cup sparkling water
- In a pitcher or large jar, add most of the Persian cucumbers (save same for garnish) and mint. Muddle together until broken down, using a wooden spoon or cocktail muddler. Pour in the gin, cover with plastic wrap and place in the fridge for at least 4 hours, or overnight. Strain out the cucumber and mint, discarding, and just reserving the infused gin.
- When ready to make the cocktails, fill 8 short glasses with ice. Pour 1½ ounces infused gin into each glass, add 2 ounces grapefruit juice, and top off with sparkling water. Garnish with sliced cucumber and mint leaves. Enjoy!