Use this Spicy Cucumber Gin to really give your cocktails a kick! Post may contain affiliate links.
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!
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. Though with the whole time change, this past weekend, I was so focused on losing my hour of sleep that I actually let this infuse for 24 hours!
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.
- 12 oz of gin
- 10 sliced rounds of cucumber
- 1/2 of a jalapñno 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.