Cucumber Gimlet Recipe

Christine Tsai

Like a spiked spa drink, this cocktail from bartender James Stuart is refreshing and delicate—just lightly herbal from the muddled rosemary and gin.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Facts



Active: 5 mins
Total: 5 mins
Serves: 1 serving

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  • 2 thin slices cucumber
  • 12 fresh rosemary leaves
  • 2 ounces Plymouth gin
  • 3/4 ounce freshly squeezed lime juice
  • 1/4 ounce simple syrup (see notes)
  • Garnish: very thin cucumber slice


  1. Muddle cucumber and rosemary in the bottom of a cocktail shaker. Fill with ice, add gin, lime juice, and simple syrup. Shake well.

  2. Double-strain into chilled cocktail glass. Float thin cucumber slice on top of drink and serve.

Special equipment

Cocktail shaker, muddler, cocktail strainer, mini fine-mesh strainer