If you think cucumbers are boring, this drink will make you reconsider your position!
Here, unpeeled cucumbers (which give the cocktail its deep green hue) are puréed with mint and tarragon to make an ambrosial juice. The purée is then strained, and the resulting juice is shaken with Hendrick’s gin and elderflower liqueur until ice cold.
The tarragon and mint pick up the delicate herbal notes that Hendrick’s is so famous for, while the elderflower liqueur brings a little sweetness to the drink. Cucumbers have never tasted so luscious!
Cucumber martini with Hendrick’s gin and tarragon
active time: 15 min
For the cucumber juice
- 8 oz (225 g) seedless cucumber (half a medium cucumber) – unpeeled and cut in 2″ pieces
- 4 large mint leaves
- 1 sprig tarragon
For the cocktail
- 4 1/2 oz (135 ml) Hendrick’s Gin
- 1 1/2 oz (45 ml) cucumber juice (see Step 1)
- 3/4 oz (20 ml) St. Germain Elderflower Liqueur
- cucumber sticks as garnish
- Step 1: To make the cucumber juice – Place the cucumber, mint and tarragon in the bowl of a food processor. Pulse until finely chopped. Scrape the sides of the bowl. Then process until liquidy, about 1 to 2 minutes. Transfer to a fine sieve suspended over a bowl. With a silicone spatula, stir the purée until all the juice has been strained. You should have 3/4 cup (6 oz) (175 ml) of juice – enough to make 8 martinis. Transfer juice into a squeeze bottle and refrigerate until ready to use, up to 2 days.
- Step 2: To make the cocktail – Shake the gin, cucumber juice and liqueur with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour into martini glasses, garnish with a cucumber stick and serve immediately.