Cucumber martini with Hendrick’s gin and tarragon

Cucumber martini with Hendrick’s gin and tarragon

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!

Seedless cucumbers

Cucumber martini with Hendrick’s gin and tarragon

serves 2
active time: 15 min

For the cucumber juice

  1. 8 oz (225 g) seedless cucumber (half a medium cucumber) – unpeeled and cut in 2″ pieces
  2. 4 large mint leaves
  3. 1 sprig tarragon

For the cocktail

  1. 4 1/2 oz (135 ml) Hendrick’s Gin
  2. 1 1/2 oz (45 ml) cucumber juice (see Step 1)
  3. 3/4 oz (20 ml) St. Germain Elderflower Liqueur
  1. cucumber sticks as garnish

  1. 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.
  2. 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.

Cucumber martini with Hendrick’s gin and tarragon

cocktails, martini, cucumber

29 Comments

  1. Pingback: Grapefruit gin & tonic with cilantro — food & style

  2. Cucumber is my favorite hydrating food for eating and drinking. Though, Martinis are not common in our home but I add cucumber to my water and love its refreshing taste.

  3. Love it! Saving it! Trying it! 🙂

  4. This looks so beautiful my friend – I may not be of age to drink it but I can appreciate it no problem 😀

    Cheers
    Choc Chip Uru

  5. I recently commented on a blog that I was ready for a big glass of cucumber juice-how telepathic for you to post this. It looks so vibrant and tasty! I am ready for happy hour now.
    Enjoy the weekend!

  6. Shut. The. Front. Door. Gin? Tarragon? OMGosh.

  7. Beautiful photo! Your drink is so pretty and refreshing looking too! Can’t wait to try it. Yummy

  8. Pingback: Fresh tomato Bloody Mary with garden herbs and celery bitters — food & style

  9. Okay, this is the best cocktail I’ve ever had, and many guests through the summer have said the same. Truly. A couple of thoughts: One, the process of pureeing and straining is laborious and gives a limited yield. If you have a good juicer the whole thing takes seconds and you get half again as much juice out of the same quantity of mint, cucumber and tarragon. Two, it is exceptionally and stealthily strong, so strong that after two of them I opened the oven to remove a dish and pulled the rack out without bothering to use a potholder. Third degree burns, but all was well — I was too drunk to feel it. We’ve given this a name, which a great cocktail needs: Liquid Jade. Many many thanks for this immortal recipe!

    • Stephen! I am really sorry about your burn – yikes! Make sure you serve hors d’oeuvres when you indulge in more than one “Liquid Jade” (I love the name by the way!)… About the juicer: Using a juicer for making the cucumber base is a great idea… I do not happen to have one, hence my resorting to my chef-y ways of doing things.

      I’m thrilled you love this cucumber martini. I must say that I’ve been making it often this summer too… But I try not to serve more than one round!

      Thank you so much for your comment… raising a glass to you!

  10. Pingback: Chilled cucumber and yellow pepper soup with goat milk yogurt and pan-roasted shishito peppers — food & style

  11. Cucumber, mint, tarragon…what a refreshing and delightful idea! Gin-based cocktails are always my favourites.

  12. Congratulations on making Food Buzz’s Top 9! This was SO beautiful!

  13. Outstanding! I drink cucumber juice all the time and I never even considered boozing it up 🙂 Well done! Buzzed

    • Parsley sage, Yes… your comment made me laugh out loud! Thank you for that good dose of serotonin! Enjoy the boozed up version of cucumber juice!

  14. I can honestly say I’ve never thought of cucumber in a cocktail….you made a beautiful drink that sounds delicious! I may have to try it….

  15. You, my dear are awesome! Your recipes and presentation never disappoint.

  16. Oh, the color is just amazing…breathtaking even. Lovely cocktail~

  17. Thank you so much Visda!

  18. Wow! This looks gorgeous. So refreshing and summery. This can be my favorite drink for this season. Thanks for sharing the great idea.

  19. Isabelle! I so agree with you, cucumber makes such refreshing drinks. A margarita sounds divine! Have a great weekend… Cin Cin!

  20. This sounds lovely! I’ve started to develop an appreciation for cucumber-based cocktails in the past couple of years, starting with a really wonderful cucumber margarita.
    I love the way you’ve added tarragon for another layer of fresh, green flavour here… adding this to my must-try list for the long weekend!

  21. Oh heck yes! One of my fave drinks is to muddle some sage and cucumber, then shake with St. Germain and Hendrick’s gin. I’ll have to try this, because I love tarragon.

  22. Pingback: Cucumber linguini with fresh mint and fried capers — food & style

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