Nothing epitomises freshness like cucumber and lime, while the addition of coriander (cilantro) seeds gives this infusion an intriguing, slighly spicy flavour that is reminscent of both citrus peel and sage.
Makes: 700 ml (23 1/2 fl oz)
Takes: 10 minutes, plus 3 days to infuse
- 2 cucumbers, thinly sliced lengthways
- 1 lime, thinly sliced
- 1 tablespoon coriander (cilantro) seeds
- 1-3 tablespoons
- Simple Syrup
- 700 ml (23 1/2 fl oz) gin
- Put the cucumber, lime, coriander seeds and Simple Syrup in a sterilised 1 litre (34 fl oz) glass jar or bottle and pour over the gin. Seal the jar tightly and store in a cool, dark place for 3 days, gently shaking the jar occasionally to help infuse the flavours.
- After 3 days, strain the gin through a fine-mesh sieve into a large jug, and discard the fruit and seeds. Strain again through a fine-mesh sieve lined with a muslin (cheesecloth) or a coffee filter. Transfer to one large or several smaller sterilized glass bottles and seal tightly.
- Muddle some cucumber and lime in a highball glass with ice and a single measure (25 ml/3/4 fl oz) infused gin, then top with ginger beer for a refreshing Cucumber and Ginger Sparkle.
Also from Infused Booze:
Recipes excerpted with permission from Infused Booze: Over 60 Batched Spirits and Liqueurs to Make at Home by Kathy Kordalis, published by Hardie Grant Books, May 2018, RRP $16.99 hardcover.