Prep 10 mins
Cook 0 mins
A Donna Hay recipe
Make and share this Iced Mint and Cucumber Gin recipe from Food.com.
- Place all ingredients but mint in blender.
- Blend till well combined.
- Pour into glasses.
- Top with mint leaves to serve.
Right up my street! I did blend the mint with the rest, so refreshing and what a wonderful flavor. But bit mushy with the green. Never mind. The gin is not detectable at all, so you might as well leave it out. Or you might prefer to double it. Either way, gotta love it!
Delightful cooler, but some adjustments are needed. i scaled this back to 1 serving, but ended up with 2 tall glasses of the cocktail, so I would adjust the number of servings for the recipe. The recipe calls for a very large amount of mint leaves to be placed on top of the drink; usually 1 sprig would suffice. Alternatively, the mint leaves would be placed at the bottom of the glass and muddled before pouring in the blended drink, and I think that would add more dimension to the taste. One serving of this recipe calls for only 20ml or 0.67 fl. oz., so this is a very weak drink when split between 2 glasses; that didn't disappoint me at all, as I enjoyed the cooler's taste and prefer not to get snockered. Made for The Wild Bunch for ZWT8 Family Picks.
We loved this cocktail! I didn't read very well (whoops!) and put some of the mint right in the blender. As well, the lemonade I bought wasn't very lemon-y, so I added the juice of 1 lemon too. Will definitely make again! Made for ZWT 8