Cucumber & Basil Gin Sour


This recipe is made simpler with the use of a cocktail shaker, bar muddler, strainer, and measuring spoons/cups.


1 Cucumber (any variety will do, but the lemon cucumbers are best for this recipe)

Fresh basil, stems and leaves (about 4-5 leaves for each serving)

1 1/2 Tbs Basil Simple Syrup* per serving

2 oz Hendrick's Gin per serving

1 Tbs freshly squeezed lime juice per serving


*Basil Simple Syrup:

1 Cup sugar

1 Cup water

5-6 Stems from basil

Combine water and sugar in a saucepan and heat on medium-high heat until the sugar is completely dissolved.  Remove from heat and add the basil stems.  Let the stems steep in the syrup until the syrup cools and the flavor is infused. Any unused syrup can be refrigerated for later use.


Remove the basil leaves from the stems and set aside. Prepare the basil simple syrup and let cool.  Peel the cucumber and remove the seeds. Slice the cucumber into thin wedges (about 1 inch slices).

For each serving: Add a couple of cucumber slices and 4-5 basil leaves to the cocktail shaker and muddle.  Add 1 1/2 Tbs of syrup, 1 Tbs lime juice, 2 oz Gin, and ice to the shaker. Shake until combined, then strain into a glass. Dunk a wedge of cucumber into each drink and garnish with a sprig of basil.