Cucumber gin cooler
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Cucumber gin cooler
A pitcher cocktail takes the work out of topping up drinks when entertaining. Cucumber and lime make this wonderfully refreshing – just take care not to down it too fast!
Serves: 6
Prep time: 15 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 6 limes
- 4 tbsp caster sugar
- 350ml gin
- 1 cucumber
- ice, to serve
- 1 litre chilled tonic water
Step by step
- Squeeze the juice from 4 limes and add this to a large jug or a drinks dispenser, mixing the juice together with the sugar and gin. Finely slice the other 2 limes and add these to the jug.
- Cut a third off the whole cucumber and set aside for the garnish. Slice the rest of the cucumber thinly and add to the jug. Stir well and put in the fridge to infuse and chill.
- For the garnish, cut the reserved cucumber into thin slices using a mandoline, or sharp knife. Thread the ribbons onto cocktail sticks, place in a dish and cover with damp kitchen paper to keep them fresh.
- When ready to serve, add plenty of ice to the infused gin, then top up with the chilled tonic water. Pour into ice-filled glasses and garnish with the cucumber skewers.
