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Smoothies & Spritzers – Dill & Cucumber Gin Recipe


1 litre


  • 1 litre gin
  • half cucumber, chopped into short batons
  • 4-5 dill fronds
  • tonic or cloudy lemonade, for serving


1. Pour the gin into a container large enough for you to be able to add the other ingredients. Throw in the cucumber and dill, cover and leave in the fridge overnight.

2. Use the infusion as the base for a gin and tonic, or with cloudy lemonade for a long, cool drink. The infused gin will keep in the fridge for up to 1 week. Feel free to leave the cucumber and gin floating happily in it.

Recipe courtesy of The Herb & Flower Cookbook by Pip McCormac, photography by Yuki Sugiura. Quadrille


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