Cucumber-Infused Gin-and-Grapefruit Fizz

Prep Time:
10 mins
Total Time:
12 hrs 10 mins

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.


  • 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


  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. 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.

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