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.
- 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)
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.