Grapefruit Cucumber Gin Fizz
Go ahead and start infusing different alcohols with different ingredients, playing around with various flavors. Strawberries, jalapeños, and fresh herbs are always a good juice. Just make sure to allow the booze to rest in the fridge and not out at room temperature. You don’t want it to go bad. Then when you’re ready to go, start making this Grapefruit Cucumber Gin fizz.
If you want to make this ahead of time, and for a crowd. You can mix all of the ingredients together (except for the sparkling water) in a large pitcher and keep it in the fridge. Then when you’re ready to serve the cocktails, you can pour it into glasses over ice and top it off with the sparkling water. It’s a great summer cocktail.Â
Grapefruit Cucumber Gin Fizz
Cheers to the Weekend by making these Grapefruit Cucumber Gin Fizz! Gin is infused with cucumber and mint and mixed with grapefruit juice and sparkling water.
Servings: 8
Equipment
- Pitcher
- Muddler
Ingredients
- 3 small Persian cucumbers thinly sliced
- 1/4 cup fresh mint leaves more for garnish
- 2 cups gin
- 3 large ruby grapefruit juiced
- 1 cup sparkling water
Instructions
- In a pitcher or large jar, add most of the Persian cucumbers (save same for garnish) and mint. Muddle together until broken down, using a wooden spoon or cocktail muddler. Pour in the gin, cover with plastic wrap and place in the fridge for at least 4 hours, or overnight. Strain out the cucumber and mint, discarding, and just reserving the infused gin.
- When ready to make the cocktails, fill 8 short glasses with ice. Pour 1 1/2 ounces infused gin into each glass, add 2 ounces grapefruit juice, and top off with sparkling water. Garnish with sliced cucumber and mint leaves. Enjoy!
