Ginger-Cucumber Martini

A cucumber martini on a plate with a purple cloth on the right and flowers in the background.

Meet your new signature summer cocktail with this ginger-cucumber martini. Featuring a fresh ginger simple syrup and bright lemon juice, this cucumber sipper is crisp and citrusy with just the right kick of spice. Perfect for a summer evening on the patio.

Course Beverages

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings drink

Calories 260kcal

Author Amanda McGrory-Dixon

Equipment

Blender
Cocktail shaker
Jigger or small measuring cup
Citrus juicer

Ingredients

Fresh Ginger Simple Syrup

1 cup water
1 cup white sugar
1 cup fresh ginger, cut into 1-inch cubes and peeled

Ginger-Cucumber Martini

2 ounces vodka or gin
2 ounces cucumber juice, see notes for juicing instructions
1 ounce orange liqueur
½ ounce ginger simple syrup
½ ounce freshly squeezed lemon juice
Ice
Fresh cucumber slices, for garnish, optional

Instructions

Fresh Ginger Simple Syrup

In a small saucepan, add the water, sugar, and ginger. Bring to a boil, stirring occasionally to dissolve the sugar.
When the mixture boils and the sugar dissolves, turn off heat and allow to steep for at least 15 minutes.
Pour the contents of the saucepan into a blender and process until smooth. Strain in a fine-mesh sieve to separate the solids from the liquid. The liquid is your syrup. Store the syrup an airtight container in the refrigerator until ready to use. It should last at least two to three weeks.

Ginger-Cucumber Martini

Pour the vodka or gin, cucumber juice, orange liqueur, ginger simple syrup, and lemon juice with a handful of ice into a cocktail shaker.
Secure the cocktail shaker lid. With two hands, shake the drink for 30 seconds.
Remove the cocktail shaker cap and strain into a chilled martini glass. If desired, garnish with a cucumber slice. Enjoy!

Video

Notes

To make an eight-serving batch: Stir together 2 cups vodka or gin, 2 cups cucumber juice, 1 cup orange liqueur, ½ cup ginger simple syrup, and ½ cup lemon juice. Cover and refrigerate for up to 24 hours. When ready to serve, stir again, pour ¾ cup per drink into a cocktail shaker with ice. Shake and strain as originally directed.

Vodka gives a cleaner flavor while the gin adds herbal and floral notes.
To make the cucumber juice, toss peeled cucumber chunks from one to two cucumbers in a blender with some water. Blend until puréed. Place a bowl under a fine-mesh sieve and strain. The sieve will catch the solids, and the bowl will catch your cucumber juice. It will be foamy, so you may want to strain twice.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition