Blackberry, Mint & Cucumber Gin Spritzer

July 10, 2019

Blackberry, Mint & Cucumber Gin Spritzer

CUCUMBER & MINT SIMPLE SYRUP

Yields about 3/4 cup

1/2 Cup Evaporated Cane Sugar (We used Red Mill)

1/2 Cup Water

6 Cucumber slices, 1/2 inch thick with skin removed

2 Large mint sprigs, about 15 leaves

You will need: Saucepan, fine mesh sieve, jar or other sealed container

Instructions

Place sugar and water in sauce pan and set to medium hight heat. Remove from heat once mixture comes to a boil and the sugar has dissolved. Add the cucumber and mint and let steep for about 30 minutes. Strain syrup through a fine mesh sieve and into a sealable container.

Store in refrigerator for up to two weeks.

 

BLACKBERRY, CUCUMBER & MINT GIN COOLER

Makes 1 drink

1/4 Cup Blackberries, about 6

5-6 Teaspoons Cucumber Mint Simple Syrup

1 Teaspoon Lemon Juice

2 ounces Gin

Ice

3 ounces Soda Water

You will need: Muddler, 8 oz glass

Instructions

Place the blackberries and lemon juice in a cup and muddle until berries are broken down. Mix approx. 5 teaspoon of simple syrup into the mashed berries. If your prefer a sweeter drink add an additional 1-2 teaspoons of syrup to your drink.

Next, add gin and fill the glass with ice. Top drink off with about 3 oz of water and gently mix with a spoon. Garish with mint and enjoy!

Note: For a virgin cocktail, omit the gin





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