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cucumber gin in cocktail glass

Homemade cucumber infused gin

Karon Grieve
A deliciously flavoured gin that makes the perfect G&T, a great martini or as a frozen shot too.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine British
Servings 20 shots
Calories 11 kcal


  • 1 cucumber
  • 1/4 tsp sea salt
  • 2 tbsp vermouth
  • 500 ml gin


  • Wash the cucumber, do not peel it and chop into matchsticks
  • Put the chopped cucumber, salt, vermouth and gin into a jar and pop on the lid and shake well. Set aside in a cupboard for a week to infuse.
  • Strain the gin through 2 layers of cheesecloth/muslin or kitchen paper and pour into a sterilised bottle


Your cucumber gin will keep for up to a year in a cool cupboard.
Straining through two layers of muslin/kitchen paper means you remove all the tiny cucumber fibres that would make your liqueur cloudy.
Use sea salt crystals/flakes, not table salt.


Calories: 11kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 31mgPotassium: 63mgFiber: 0.3gSugar: 0.4gVitamin A: 11IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword cucumber, gin
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