Cucumber Mint Gin Shandy
Gin, cucumber, mint, lemon, and cold lager make a crisp, easy-drinking shandy for warm afternoons.
Prep: 8 · Cook: 2 · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (96 reviews)
INSPIRED BY
An original cocktail inspired by classic shandies, garden cucumbers, and the cooling lift of mint and lemon.
Story
Theo wants a drink that can handle a hot parking lot, a porch, or a table crowded with snacks. Cucumber and mint make the first sip cool, gin keeps it from getting sleepy, and lager gives the glass an easygoing fizz. It is refreshing without turning precious. Keep the beer cold and pour it slowly so the foam behaves.
By Theo
Ingredients
- 1/2 cup thin cucumber slices
- 8 fresh mint leaves
- 1 tbsp honey syrup
- 1 tbsp fresh lemon juice
- 3 oz gin
- 6 oz chilled light lager
- Ice
- Cucumber ribbons, for garnish
- Mint sprigs, for garnish
Instructions
- Add the cucumber, mint, honey syrup, and lemon juice to a cocktail shaker.
- Gently muddle until the cucumber releases juice and the mint smells bright.
- Add the gin and a handful of ice, then shake for 8 seconds.
- Strain into two ice-filled pint glasses or tall glasses.
- Slowly top each glass with chilled lager so the foam stays under control.
- Stir once, garnish with cucumber ribbons and mint sprigs, and serve right away.
Chef Tips
- Use a light lager with a clean finish rather than a bitter IPA.
- Honey syrup is equal parts honey and warm water, cooled before using.
- Do not over-muddle the mint or it can taste grassy.
- For a zero-proof version, replace the gin with chilled tonic water and add extra lemon.
Cook's Notes
- Chill the lager and glasses before mixing.
- Muddle mint gently to avoid a grassy flavor.
- Pour the lager slowly down the side of the glass.
- Honey syrup can be refrigerated for up to 2 weeks.