Cucumber Yuzu Garden Martini

Ingredients

Cocktail

• 2 fl oz gin
• ¼ cup chopped peeled cucumber
• ½ fl oz unsweetened bottled yuzu juice
• ¼ fl oz prepared 1:1 simple syrup
• 2 fresh basil leaves
• 1 cup ice

Finish

• 1 long cucumber ribbon
• 1 small fresh basil leaf

Optional homemade simple syrup

• 2 tbsp granulated sugar
• 2 tbsp hot water; use this with the sugar only if making syrup from scratch

Equipment

Shaker, muddler, fine strainer, chilled 6-fl-oz martini glass

Allergens and ingredient notes: Alcohol; check spirit labels.

Measurements are US fluid ounces (fl oz), tablespoons (tbsp), and teaspoons (tsp). Syrup components may make extra: use only the drink quantity listed. These recipes contain alcohol and are intended for adults 21 and over.

Step by step

1. If making syrup, dissolve the optional sugar in its hot water and cool completely. Use only ¼ fl oz in the drink, or use prepared syrup and omit the optional group.
2. Put chopped cucumber and the two cocktail basil leaves in the shaker. Muddle gently to release cucumber juice without shredding the basil into fine bits.
3. Add gin, unsweetened yuzu juice, measured syrup, and ice. Shake 10–12 seconds, then double-strain through the shaker strainer and a fine sieve into the chilled glass.
4. Garnish with the cucumber ribbon and the separate basil leaf. Bottled yuzu juice means plain citrus juice here, not sweetened yuzu cordial.

The Devotti twist: Plain yuzu sharpens the cucumber, while a gentle basil muddle keeps the herb aromatic rather than bitter.

Make ahead and storage

Mix to order. Refrigerate cucumber and opened yuzu juice according to normal produce and label storage; homemade syrup keeps refrigerated up to 3 days.

Image: AI-generated recipe illustration; homemade results and presentation will vary.