Cucumber-Infused Cocktails: How To Infuse Cucumber In Spirits For Making Summer Cocktails

Certain ingredients that are used widely in mixology to infuse drinks with a seasonal touch. One such ingredient often used while making summer cocktails is cucumber. This deep green coloured salad staple is actually incorporated into different mixes to make cucumber-infused cocktails because its savoury flavours complement the herbaceous and spicy notes in certain blends. 

One of the easiest yet imaginative ways to introduce the flavours of cucumber into cocktails is through spirit infusions. This means soaking cucumbers in different spirits, so their taste and aroma enter into the drink, imbuing it with subtle yet quite discernible hints of this summer ingredient. Such an infused spirit can then be used to prepare multiple cucumber cocktails during summer. Once ready, these drinks can be garnished with fresh cucumber slices or peels to complete the cucumber touch. 

But infusing drinks with cucumber to make cucumber cocktails is an art which requires a bit of skill to master. Read on below for some handy hacks to infuse cucumber in spirits, so this flavoured alcohol can act as the base for making several summer cucumber-infused cocktails:

One of the first steps involved in infusing spirits with cucumber is choosing fresh produce. Go for cucumbers that are crisp and light and brimming with flavour. These are easy to spot because they have a fresh green colour, be it light or deep and have a narrower girth than overly ripe cucumbers. Thin, cylindrical cucumbers have a sweeter taste, too, that seeps into the infusion once they are added to different spirits. These spirits can then be used for making cucumber-infused cocktails. 

Another way to master the art of making cucumber infusions is to slice them appropriately. Use a vegetable knife to make thin slivers so they can be easily added to the infusion jars. Leaner slices of crispy cucumbers will ensure that their flavours are extracted more easily because they will seep well in the alcohol. Place these thin slices at the bottom of an infusion jar and pour the alcohol over them to make the cucumber-infused spirits.

Go the sustainable route in the kitchen by using cucumber peels, too, while making the base for cucumber-infused cocktails. Cucumber peels carry a hint of sweet and tart flavours that can blend well with different spirits. The crispy green peel is a versatile ingredient. Cucumber slices and peels can blend well with cocktails containing a 30 ml serving of vodka, tequila or gin, respectively. While making a batch infusion for the same, add 750 ml Tanqueray No. Ten Gin and 3-4 thinly sliced cucumbers along with peels to a jar before storing. This will serve around 25-30 people.

Once the infusion is prepared, the next step is to store the alcohol in the fridge. Storing the jar in the refrigerator ensures that the alcohol and the infused ingredient remain in a cool place for the cucumbers to release their flavours into the spirit. Keep the infusion jar in a far corner of the fridge so it is undisturbed for at least a couple of days. Once the infusion is ready, bring the jar out of the fridge and strain. 

Use a fine-meshed strainer to strain the infused spirit, so what is left behind after the whole process is a clear liquid complete with the flavours of cucumber. A strained spirit makes for a smooth addition to a cucumber cocktail; its subtle flavours blend well with different mixers without the infusion residue overpowering the cocktail’s flavour profile. A cucumber peel garnish would suit such a drink, so it builds into the cocktail’s cucumber flavour notes.

• Use firm, freshly harvested cucumbers with no seeds. Cutting them with minimal seed will enable you to produce a cleaner infusion without adding too many vegetal notes or muddying the flavour of your end spirit.

• Slice your cucumbers thin and evenly. Creating uniform pieces will allow the maximum surface area of the cucumber to be in contact with the spirit during the infusion process, providing a more consistent extraction and preventing flavour differences between cucumbers within any one batch.

• Avoid over-infusing the cucumbers. A cucumber that is left to infuse too long may become too grassy in flavour. Test taste the cucumbers after 24 hours to determine when you have the right flavour profile for your spirit.

• Consider what your base spirit is before infusing. A neutral spirit will bring out the unique characteristics of the cucumber, while botanical spirits will add additional layers to the infusion and add more depth and structure.

• Keep your infusion cold. Refrigeration will slow the rate of oxidation of the spirit and keep the flavour sharper; this is particularly important for longer infusions.

• Strain your mixture with care. Use a fine mesh strainer, coffee filter or cheesecloth to remove any micro-solids from the cucumber prior to adding to your cucumber cocktails to keep the infusion clear and smooth.

• Build flavour carefully. If you add herbs or citrus to your infusion, be sure to keep the quantity low enough that your cucumber will remain the primary flavour without becoming too diluted.

Drink Responsibly. This communication is for audiences above the age of 25.