Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Heston's Cucumber gin and tonic

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Heston's Cucumber gin and tonic

    "My Cucumber gin & tonic uses a cold infusion to bring a fantastic cucumber zing".  - Heston

    Serves: 8


    500g Peeled cucumber
    500g Waitrose Heston Earl Grey & lemon gin
    Tonic water
    Lemon peel (use a vegetable peeler)

    For the ice cubes:
    Cucumber skin cut into small batons
    Borage flowers (or other edible flowers)


    1.     Place the cucumber and the gin in a tall container and, using a hand blender, blitz for approximately 10 seconds.

    2.     Cover and place in the fridge to infuse for 16 hours.

    3.     Strain through a sieve and keep cold until needed.

    4.     To make the drink, fill a tall glass with ice cubes.

    5.     Pour gin into the bottom of the glass so it is a quarter full, then top up the rest of the glass with tonic water.

    6.     Using a stirrer, mix the drink.

    7.     Twist a strip of the lemon peel between two fingers in order to release the essential oils. Rub the edge of the glass with the skin side of the lemon and then drop it in the drink before serving.

    1.     Place a flower and several batons of cucumber skin in each compartment of an ice-cube tray.

    2.     Pour in water and place the tray in the freezer until frozen hard.

    You could also try making ice cubes with raspberries, blueberries, herbs or lemon pieces, too.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars