The C. Cucumber Martini
Mixologist Brandon King of Table 1280 — Atlanta, GA
Adapted by

Yield: 1 Drink


  • 2 Liters of Tanqueray 10 gin
  • 2 large cucumbers, peeled and cut lengthwise
  • 6 lemons, sliced into wheels
  • Sea salt
  • Raw sugar

    To Assemble and Serve:
  • ¼ ounce dry vermouth
  • 1 lemon, sliced into thin wheels
  • 1 cucumber, sliced into thin wheels

In a large, sealable jar combine the gin and cucumbers. Store in a cool, dark place for three days then add the lemons and store for two more days. Remove the cucumbers and lemonsS and place in a 3-4-inch deep pan. Lightly cover the cucumbers and lemons with a layer of salt and sugar and cover the pan with plastic wrap. Let the covered pan rest at room temperature for 24 hours, strain the juice into a container, and either discard the cucumbers and lemons or give them another light coating of salt and sugar and cover for another day (this process can be repeated up to four times to extract juice). Add the juice back into the gin and strain the entire mixture using several layers of cheesecloth to remove any pulp or sediment. In a cocktail shaker, gently stir 2 ounces of gin, being careful not to bruise the alcohol. Add vermouth to a chilled martini glass and strain gin over the vermouth. Garnish by floating overlapped wheels of lemon and cucumber in the top of the glass.


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