Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Recipe information
Yield
Makes 2
Ingredients
1 English hothouse cucumber
5 makrut lime leaves or four 2-inch strips lime zest
2 teaspoons raw sugar
4 lemon wheels, divided
4 ounces gin
1 ounce fresh lime juice
Club soda (for serving)
Preparation
Step 1
Using a vegetable peeler, shave 4 long, thin ribbons from cucumber; set aside. Cut a 4" piece from remaining cucumber and coarsely chop. Muddle with makrut lime leaves, sugar, and 2 lemon slices in a cocktail shaker. Add gin and lime juice and fill shaker with ice. Cover and shake until outside of shaker is frosty, about 20 seconds.
Step 2
Strain into 2 ice-filled Collins glasses. Top off each with club soda. Gently stir to combine; garnish each with 2 reserved cucumber ribbons and remaining lemon slices.
Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an offensive term for makrut lime.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.37 Brunch Cocktails, Because Every Weekend Should Be a Celebration
Brunch at home always beats waiting in line—and when you’re hosting, the brunch cocktails can just keep flowing.23 Essential Gin Cocktails for Happy Hour Tonight
Whether you like your gin drinks bracing and boozy or light and refreshing, stirred or shaken, frozen or fizzy, there’s a recipe here for you.
