Food & Cooking Recipes Breakfast & Brunch Recipes Cucumber-Infused Gin-and-Grapefruit Fizz By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 12 hrs 10 mins Yield: 8 Infusing gin with cucumber brings out the spirit's floral flavor, which is the perfect match for sweet-tart grapefruit soda in this elegant brunch cocktail. Ingredients 2 Persian cucumbers (or ½ 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 Directions 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. 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. Linda Pugliese Cook's Notes A single large ice cube -- made with a special ice-cube tray -- works best for fizzy cocktails. Smaller cubes melt faster and make the drink go flat quicker. Print