Marisa Chafetz / Supercall

Gin • Sour
Cucumber Gimlet

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A traditional Gimlet is like a Daiquiri for gin lovers. It’s light, bright, tart and downright chaggable, especially with a crisp, dry gin that’s not too heavy on the juniper. If you thought that a Gimlet couldn’t get anymore delicious or refreshing, this modern variation proves otherwise. Upping the ante with the addition of cucumber, this cocktail is absolutely delectable. In the cocktail, the cucumber adds vegetal cooling notes and a thirst-quenching drinkability. Once beach outings and sunbathing become a daily occurance, this Gimlet will be one of the best ways to beat the heat—or accompany it.

When building your Cucumber Gimlet, it is best to avoid sweeter gins or juniper heavy gins. Instead, opt for a lighter, more floral gin that allows the delicate notes in the cucumber to shine through. Some of our favorite bottlings to use are Fords Gin, Hendrick’s (for its notes of rose and cucumber), Plymouth and Tanqueray 10. The type of cucumber you use will also change the flavor of the cocktail. For the most cucumber flavor, use Kirby cucumbers. For a unique, brighter cocktail, opt for lemon cucumbers—if you can track them down. Another pro tip: It is absolutely necessary to use fresh lime juice—no exceptions. The fresher the better. For the best results, squeeze the lime straight into the jigger using a handheld citrus press. This will yield a Gimlet that is lip-smackingly tart and delicious.

The Essentials

The Details


2 oz Gin
0.75 oz Lime Juice
0.5 oz Simple Syrup
3 Cucumber wheels (sliced thick)
Cucumber Wheel, for Garnish (sliced thin)


  • Add the thickly sliced cucumber wheels and the simple syrup to a shaker tin and muddle.
  • Add the lime juice and gin to the tin. Top with cubed ice and shake.
  • Using a Hawthorne strainer and a mesh strainer, double strain the cocktail into a chilled coupe glass.
  • Garnish with the thinly sliced cucumber wheel.
Simple Syrup
Custom Ingredient


1 Cup White sugar
1 Cup Water


  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month. 
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Gin lovers take note: This is the brunch cocktail you’ve been missing in your life. Essentially a Bloody Mary with gin at the base instead of vodka, the Red Snapper’s first mention in print was in 1941 in Crosby Gaige’s Cocktail Guide and Ladies’ Companion. Although the recipe still called for the standard measure of vodka, it was...