Beverages - Cocktails - Happy Hour

Cucumber Ginger Fizz

Gin cocktail recipes
Cucumber Ginger Fizz
Serves 2
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  1. 3 ounces vodka
  2. 1/2 English cucumber; 1/2 peeled and coarsely chopped, 1/2 left whole
  3. 1/4 lime, cut into 2 wedges
  4. 3 cups sparkling water
  5. 4 Tablespoons Ginger Simple Syrup (see notes below)
  1. Put vodka and chopped cucumber in a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.
  2. Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
  3. Fill two tumblers with ice. Add 3 cucumber strips and 1 1/2 ounces (about 3 tablespoons) infused vodka to each glass.
  4. Squeeze, then drop, a lime wedge into each.
  5. Top with sparkling water; stir in 2 tablespoons syrup.
  6. Serve and enjoy!
  1. Ginger Simple Syrup
  3. 1 cup sugar
  4. 1 cup water
  5. 1 piece (about 10 inches long and 4 ounces; or use several small pieces) fresh ginger, peeled and cut into very thin rounds
  7. Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.
  8. Simple Syrup can be kept refrigerated for up to 1 month.
Adapted from
Adapted from
Sweet Vegan Living
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