cucumber martini



















Cucumbers are wonderfully versatile and refreshing. The flavor is unmatched for vivacious clarity. And while it once was a summer food alone, now we find great kukes year round.
In a cocktail, the bright flavor of cucumbers is best matched with pure liquors, like gin or vodka. You need complimentary flavors, not dominance.
This martini was inspired by a recipe at but I have played with it. You’ll want to experiment, too. The flavor can vary with the vodka you use and certainly with the ripeness and intensity of the cucumber.

Cucumber Martini

Yield: 1 medium-sized drink

• 1 three-inch slice of a medium-thick cucumber, peeled, and cut into a half dozen chunks
• 2 ounces vodka
• 1 ounce sugar syrup


Remove any seeds that freely come from the cucumber chunks but do not obsess: you do not want to lose any of the cucumber juice.

Place the cucumber in the bottom of a cocktail shaker and muddle for at least one minute. It’s impossible to crunch down every single fragment of cucumber, but that’s your goal.

Add the vodka — you could use a lightly flavored vodka here, say, lemon. In that case, I would suggest 1 ounce of flavored and 1 ounce of pure. Add the sugar syrup, ice, and shake.

Pour into a cocktail glass filled with either ice cubes or shaved ice.