Cucumber-Infused Gin
Infusions
Ingredients
- London Dry Gin750 ml
- English Cucumber1 each
Method
- 1.Slice cucumber into thin rounds. No need to peel if using English/hothouse cucumber.
- 2.Combine with gin in a jar.
- 3.Infuse at room temp for 24-48 hours only.
- 4.Fine strain. Cucumber waters down quickly — don't over-infuse.
- 5.Refrigerate. Use within 2 weeks.
Notes
- For cucumber gimlets, G&Ts, or Pimm's-style cocktails.
- Pairs with mint, dill, or elderflower.
- Use Hendrick's-style: cucumber garnish in the drink for extra freshness.
Batch scaling
Common batch sizes for the Cucumber-Infused Gin. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| London Dry Gin | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| English Cucumber | 1 each | 2 each | 4 each | 8 each | 16 each |
Scale to any batch size — instantly
Open the calculator to scale the Cucumber-Infused Gin by servings, bottle fill, or container volume. Unit conversion built in.
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