This recipe is featured in our September 2017 Food + Entertaining article, Summer’s Bounty. As an ode to the past few months of summer sun and fun, toast with a cool, minty frozen cocktail.
Cucumber Mint GimletCourse: Drinks
3-inch slice of English cucumber, peeled, and chunked, plus 1 sliced round for garnish
7 mint leaves
1 ounce simple syrup
Juice of 1 lime
1 1/2 ounces gin (I use Hendrick’s)
1 cup ice cubes
- Add all the ingredients to a blender. Blend on medium speed until slushy and smooth. Pour into your favorite cocktail glass and top with the cucumber round.
- Recipe from Kara and Marni Powers, Twin Tastes