Name: Cucumber Martini
Total time: 5 min
Cuisine: Cocktail
Ingredients: 2 inch Cucumber (fresh); 30 ml Bison grass vodka; 30 ml Vodka; 15 ml Bianco/blanco vermouth; 5 ml Sugar syrup 'rich' (2:1); 3 drop Saline solution 4:1

Ingredients

2 inch

Cucumber (fresh) (chopped)

1 fl oz

Bison grass vodka

1 fl oz

Ketel One Vodka

¹⁄₂ fl oz

Strucchi Bianco Vermouth

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Prepare

Select and pre-chill a MARTINI GLASS.

Prepare garnish of Float thin cucumber slice.

Method

MUDDLE cucumber in base of shaker. (Ideally, cut skin from the cucumber log before chopping).

Add other ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with cucumber slice floated on surface.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

20.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Larry Havard Premium Member 16w

I love the meddling of cucumber and mint. So delicious. I can’t think of anything that would improve this except more cucumber and mint!

Justine Fehley Premium Member 2y

Nice cucumber flavor. Would probably omit simple syrup if I made it again.

Jonathan Goldthorpe 5w

I agree. I would lower/ eliminate the syrup

John Hinojos Premium Member 2y

Very enjoyable and very, very refreshing. Perfect on a summer afternoon with a baguette and a sharp Cheddar cheese.
Wanting the cocktail a little dry, we left out the sugar syrup. Perfect.

Cathe clark 2y

We used coriander simple syrup because we had forgotten to make simple syrup. It was gorgeous

Marco . 3y

What about substituting the sirup with dry vermouth and adding a pinch of salt to change the profile from sweet to savory? Could it work?

Simon Difford Verified User Premium Member 3y

Many thanks, Marco. I ended up with Bianco vermouth and retaining a barspoon of sugar as a opens the palate. The original worked well when created in the 1990s but now way too sweet!