Beverage Series – Cucumber Infused Gin

I really enjoyed doing the small batch pickles and conserves series. It made me try out some things that I normally wouldn’t have thought to do. This week I’m starting a new series for you. For the next few weeks, I’ll be posting some easy drink / beverage recipes for you. I’m starting you off with this cucumber infused gin.


It’s a good thing we are not big drinkers as alcohol is pretty expensive in Singapore.  As Key has been travelling more often lately though, I have taken to asking him to bring back a bottle of duty free spirits. Last time he brought back some gin and inspired by a friend in Canberra who makes a wicked G&T with a long cucumber wedge, I decided to try and infuse some gin with cucumbers.



I used continental cucumbers which are prevalent here but I think that Lebanese cucumbers would also work well.



It turned out great and after a few days infusing in the fridge, the gin took on an unmistakable flavour and scent of cucumber.


gin and tonic

I like my gin in a G&T with ice and I also like it in a taller glass because I’m a bit of a soft touch when it comes to alcohol :)


 cucumber infused gin

You can eat the cucumber. But be warned, it’s soaked up a lot of alcohol and is potent!



Cucumber Infused Gin

Ingredients – Makes 1½ cups of infused gin, which will yield approximately eight 45ml shots

  • 1½ cups gin
  • 2/3 cup roughly chopped cucumber
  • Tonic water to serve



  1. Place the gin and cucumber in an airtight container.
  2. Infuse in the fridge for at least 3 days.
  3. To serve, use a shot of the infused gin in a glass with tonic water or your preferred gin mixer. Garnish with the cucumber pieces from the infused gin.
  4. The gin will keep well for at least a week, after that the cucumber starts to discolour a bit, but the gin is still great.





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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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