Some purists say a true martini consists of nothing more than a fine gin, a hint of dry vermouth and an olive or a lemon twist, and not both, dropped into a proper martini glass. Then some say: “Sure, but have you tried this cucumber martini recipe? Because if not… well… you need to.” Call it a cucumber martini cocktail if you must cleave to tradition, but if you love a refreshing yet good, stiff drink, then you’re going to want to know how to make a cucumber martini.
And the good news is if you know how to make a classic martini and slice a cucumber into discs, you already have the skills to make this cucumber martini. The choice of vodka or gin is up to you, as is the occasion you enjoy this drink. It’s a fine after-dinner sip that’ll cool you down after a round of golf on a sunny day, and, ironically, it’s also a welcome addition to a cold winter night with a warm fire crackling nearby. In other words, any occasion is the right time for a cucumber martini.
Ingredients for the Cucumber Martini
- Cucumber slices: We heartily recommend you use an English cucumber and have three freshly-cut slices on hand for each cocktail./li>
- Vodka or gin: It’s your call which spirit you use, just make sure it is a pure version of either the vodka or the gin. A flavored liquor won’t do here.
- Dry vermouth: Vermouth is used so sparingly in martinis (and in general) that it’s a good idea to spend the money on a good vermouth. You’ll have it on hand for quite some time.
- Simple syrup: Store-bought simple syrup is fine of course, but keep in mind that simple syrup is nothing more than one part water, one part sugar. Simmer the mixture and stir until the sugar dissolves, then let the syrup cool. Simple as that, you have made it yourself for cheap and just as good as the store-bought.
Directions
Step 1: Muddle the cucumber in the shaker, then add ice
Slice three discs of English cucumber, each about 1/8-inch thick. Then muddle them in the bottom of a cocktail shaker. Next, add enough ice to fill the shaker 3/4 cup of the way up.
Step 2: Add the liquor, vermouth, and syrup and get shaking
Pour the vodka or gin, vermouth and simple syrup into the shaker and close it up. Shake it vigorously for 10 seconds to properly combine the ingredients and chill the liquid. Shaking for anything more is overkill.
Step 3: Serve, garnish, and enjoy
Pour the mixed cocktail into a proper martini glass (or any glass, if you don’t have one handy) and garnish the cocktail with one more slice of cucumber if you wish, then take a sip and enjoy.
Cucumber Martini Variations
- Try different brands: You really don’t want to mess with this recipe too much at all, the heart of it is simplicity and purity. But you can (and should) try different brands of spirit, unless you have an all-time favorite and you can try different dry vermouths, too.
- Use cucumber vodka: The only exception to using a flavored liquor is to use cucumber vodka, which is acceptable if you really love the flavor of cucumber. You can make cucumber vodka yourself by simply peeling and chopping a whole cucumber and adding the pieces to a container filled with vodka. Seal the container and leave it in a cool, dark space for three to four days, and the flavor will infuse itself. Keep the original vodka bottle and refill it when the infusion process is done.
- Try different cucumbers: The English cucumber may be the standard here, but it’s not the only one you can use. Try a Persian, Hot Hose or whichever cucumbers you have on hand.
Cucumber Martini Tips
Can you make a martini without a cocktail shaker?
Of course, you can! James Bond didn’t make it a legal matter when he said: “Shaken, not stirred.” You can muddle the cucumbers in a glass, add the ice, add the liquids and stir then carefully pour out your cocktail. A butterknife held across the lip of the glass can help you pour out the beverage while holding back the ice and cucumber bits.
How do I know the cucumber is properly muddled?
When the cucumber discs have lost their shape and formed a pulpy mess, they’re muddled enough. To do that, use a proper cocktail muddler or just the long handle of a wooden spoon and gently press down into the cucumber slices. Twist and stir with the muddler or spoon handle as you apply pressure, and within a few seconds, you’ll be done.
Can you make a cucumber martini ahead of time?
While you don’t want to make cucumber martinis on a Wednesday for a party on Friday, making them a few hours ahead of time and storing the liquid in the freezer works fine. To pre-batch cucumber martinis, take the time to make each serving from scratch rather than tripling or quadrupling or whatnot, as this ensures the ratio is still there. You can pre-pour them into glasses carefully placed in the freezer or store a large quantity in one container and pour servings later, garnishing them with fresh cucumbers as you do.
