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+ servings
2 cucumber basil martinis on a silver tray with ice.

Cucumber Basil Martini with Lemon

Tamara Andersen
Spring in a glass… This gin-based martini beautifully balances a lemon and cucumber simple syrup with gin and muddled fresh basil leaves, and its pretty pale green hue makes it perfect for St. Patrick’s Day and Easter!
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 10 minutes
Cool Simple Syrup 20 minutes
Course Beverages, Cocktail
Cuisine American
Servings 2 cocktails
Calories 178 kcal


Lemon Cucumber Simple Syrup

  • 2 lemons juice both, zest 1
  • water to equal 1 cup
  • 1 cup sugar
  • 1 cucumber peeled, (see notes)


  • 4 ounces gin see notes
  • 1 ounce lemon cucumber simple syrup
  • 1 ounce dry white vermouth
  • 8 large leaves sweet basil well muddled


Lemon Cucumber Simple Syrup

  • Zest 1 of the 2 lemons, and set aside. Squeeze juice from both into a pyrex (or similar) measuring cup. Add water to equal 1 cup. Add to a small saucepan along with the sugar.
  • Bring just to a simmer, stirring until the sugar is dissolved. Reduce heat to low. Do not boil! 
  • Add 12 - ½" thick slices of cucumber to the saucepan. Simmer (not boil) 10 minutes.
  • Remove from heat. Add lemon zest. Cool completely. Strain into a jar, and refrigerate until ready to use. 


  • Muddle the basil.
  • Add gin, lemon cucumber simple syrup, vermouth, muddled basil and ice to a cocktail shaker.
  • Shake well. Strain into glass. If you have an aversion to flecks of basil, use a fine mesh strainer.
  • Enjoy!


Calories: 178kcal
Keyword cucumber lemon martini, cucumber martini, gin martini recipe, lemon martini
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