Cool as a cucumber on a hot summer day! That’s what we wanted to feel like. Its hot, it’s humid and we don’t like feeling sticky! David and I decided to take a dip into a Cucumber Martini to cool us off. The cucumber is refreshing and the hint of mint tickles your taste buds. If you like the taste of cucumber you will surely enjoy this martini!
These cucumber martini’s would be great paired with a Greek appetizer! A little hummus and pita chips, tzatziki dip with pita bread, fresh veggies, or crackers. Or you could whip up a bowl of crumbled feta cheese, diced cucumber and grape tomatoes drizzled with olive oil, sprinkled with pepper and oregano and some crusty country bread to sop it up!
The cool breezes of the Greek Isles are starting to flow over me! “Yamas” as they say in Greece – to your health!
Cucumber Mint-tini
8 oz vodka
6 oz cucumber juice, from one hot house cucumber minus 4 rings for garnish
2 oz fresh key lime juice
2 oz simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)
Small handful fresh mint leaves
Slide your zester down the sides of the cucumber to make a design and remove part of the peel. Cut 4 rings for garnish and set them aside. Use the rest of the cucumber for the cocktail.
Place one cucumber, minus the 4 garnish rings, into a blender and puree. Pour the cucumber mixture into a piece of cheesecloth, strain cucumber juice into a measuring cup leaving the chunky bits behind and set aside.
Add mint to the bottom of the martini shaker can and muddle the mint. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake until chilled. Strain into chilled martini glasses. Garnish with a cucumber wheel on each glass. Serves 4.
- 8 oz vodka
- 6 oz cucumber juice, from one hot house cucumber minus 4 rings for garnish
- 2 oz fresh key lime juice
- 2 oz simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)
- Small handful fresh mint leaves
- Slide your zester down the sides of the cucumber to make a design and remove part of the peel. Cut 4 rings for garnish and set them aside. Use the rest of the cucumber for the cocktail.
- Place one cucumber, minus the 4 garnish rings, into a blender and puree. Pour the cucumber mixture into a piece of cheesecloth, strain cucumber juice into a measuring cup leaving the chunky bits behind and set aside.
- Add mint to the bottom of the martini shaker can and muddle the mint. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake until chilled. Strain into chilled martini glasses. Garnish with a cucumber wheel on each glass.
Thinking i might need to try this tonight! I’m not a huge mint fan but it sounds really good…what you do think about switching basil for the mint?
Deb, I almost used basil so I think it would be a wonderful substitution for the mint! Report back! I’d love to know! Cheers! 🙂