One of the best Infused Gin Recipes! This Spicy Cucumber Infused Gin lives up to it’s promise. It’s spicy with a hint of cucumber making it perfect for refreshing cocktails with a little kick!
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Best Infused Gin Recipe!
There is something about warmer weather that makes me want to start infusing, canning, and preserving. It’s some instinct that runs deep. So, even though I had to go buy out of season cucumbers, I knew I wanted to make this Spicy Cucumber Gin from Infuse: Oil, Spirit, Water now. I had specifically marked 9 things to try in that book and somehow had only gotten around to making the Sriracha Honey Popcorn – which was wonderful, by the way. It’s funny, when I went to look up the link on Amazon, it told me that I had purchased the book last March 15th. Exactly a year ago! I told you that I start thinking about infusing right about now!
It’s so Easy to Infuse Gin!
I don’t know why I waited a year to try this Spicy Cucumber Gin, because it is AH MAY ZING!! I love infusing because basically after you do a little chopping, time does all the work. In this case time doesn’t even have to do much work either, it only has to infuse for 12 hours. I actually let mine infuse for 24 hours, because you know – life got in the way!
See it Next Weekend in a Cocktail!
This was so good. It has a clean fresh green flavor from the cucumber and a subtle kick of heat that you feel after you swallow. This is going to be fantastic in some cocktails that I have planned for it. So check back next week, same time, same bat channel (yes that’s how old I am and you too if you get that reference).
I can’t go without mentioning Mason Shaker The Mason Tap. I absolutely love this top for all my mason jar infusions. It makes it so easy to pour into shot glasses or small measuring cups. I use it with my infusions and with simple syrups.
Spicy Cucumber Gin
- 12 ounces gin
- 1 cucumber sliced
- 1/2 jalapeno pepper seeds removed
- Combine all of the ingredients into a 16 oz mason jar. Put on the lid and shake to distribute for about 3 seconds.
- Let it sit out at room temperature for 12 hours.
- Strain through a cheesecloth. The infusion will keep in the fridge for two weeks.
Love infusions? Try some of my favorites:
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Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck