Cucumber is infused into this refreshing gin drink, intensifying the perfect flavour partnership between the two. The grapefruit soft drink (or a mix of grapefruit juice and mineral water, if preferred) adds a lovely citrus sparkle to finish it off. This spritzer is perfect for spring.




Skill level

Average: 3.6 (28 votes)


  • 1 telegraph (English) cucumber, sliced, plus extra wedges, to garnish
  • 300 ml gin
  • ice cubes, to serve
  • 1 litre (4 cups) grapefruit soft drink (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time overnight

Place the cucumber and gin in a jug. Muddle the cucumber into the gin, then refrigerate overnight to infuse.

When you are ready to serve, strain the gin, discarding the cucumber, and divide among 4 glasses. Fill with ice and top up with grapefruit soda. Garnish with the extra cucumber wedges.



• Use half fresh grapefruit juice and half soda water or mineral water as an alternative to grapefruit soft drink.


Recipe from Drizzle & Dip by Sam Linsell, with photographs by Sam Linsell.