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Cucumber-Infused Gin-and-Grapefruit Fizz

  • prep: 10 mins
    total time: 12 hours 10 mins
  • yield: Makes 8
Photography: Linda Pugliese




  • 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into rounds, plus more slices for serving
  • 12 ounces gin, such as Hendrick's
  • 8 large ice cubes, or regular ice cubes
  • 3 12-ounce bottles grapefruit soda, such as Spindrift

Cook's Note

The King Cube ice tray makes extra-large ice cubes. By Tovolo, 6" by 4 1/2", $9,


  1. Step 1

    Place cucumbers in a small pitcher. Mash with a muddling tool or a wooden spoon until cucumbers release juices and break down into small pieces. Add gin, cover, and refrigerate at least 12 hours and up to 3 days.

  2. Step 2

    Place ice in each serving glass. Pour 1 1/2 ounces cucumber-infused gin into each and top with soda. Stir once, garnish with cucumber slices, and serve immediately.

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