Food & Cooking Recipes Drink Recipes Cocktail Recipes Strawberry-Cucumber Gin-Elderflower Spritz Be the first to rate & review! It's pink, summery, and easy to sip. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 26, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 6 This pretty-in-pink drink is like a Pimm's cup with a French accent. It’s a long strawberry gin drink that tastes like summer: refreshing and nuanced, but also fun. It starts with muddling strawberries and cucumbers, then gin and elderflower liqueur St. Germain are added to the pitcher. When it’s time to serve, pour the vibrant pink liquid over glasses filled with ice. Top with club soda and a dash of bitters in each glass. Then garnish with more whole strawberries and cucumber rounds, and you’re ready to cheers! William Abranowicz 25 of Our Best Strawberry Recipes, From Sweet to Savory Key Ingredients Gin: Use your favorite gin for this summery spritz. If you’re buying gin to make this recipe we recommend Citadelle, a French gin with robust flavor. Elderflower liqueur: Used here, the best known and most widely available elderflower liqueur, St. Germain, is made in France and has a unique sweet floral flavor. Bitters: You only need a drop but please don’t skip adding that drop of Peychaud’s bitters to each glass of this strawberry-gin drink. Peychaud’s is the original aromatic bitters and adds both flavor and aroma to the glass. 21 Summer Cocktails to Sip All Season What Is Muddling? (And Why Do We Do It) Muddling is a mixology technique that gently bruises solid ingredients such as fruit and herbs with sugar. It is used for popular cocktails like mojitos and caipirinhas. Muddling helps the ingredients to release their flavor into the drink. The emphasis is on light bruising, the aim is not to pulverize the ingredients. Muddling is generally done using a wood tool called a muddler, but if you don't have a muddler, just use the handle of a wooden spoon to gently press and twist. Ingredients 12 strawberries, hulled and sliced (1 ¼ cups), plus whole berries for serving 12 thin cucumber slices, halved (¾ cup), plus whole rounds for serving 2 tablespoons superfine sugar 3 ounces fresh lemon juice 9 ounces gin, chilled 6 ounces St-Germain, chilled Club soda, chilled; and Peychaud's bitters, for serving Directions Muddle strawberries and cucumber: Muddle sliced strawberries, halved cucumber slices, sugar, and lemon juice in the bottom of a pitcher until fruits break down and release most of their juices and sugar has dissolved. Add alcohol: Stir in gin and St-Germain to combine. Divide between glasses: Fill 6 glasses halfway with ice. Divide fruit-and-gin mixture evenly among glasses. Top with club soda and bitters and garnish: Top each with 1 to 2 ounces club soda; stir once. Top each with a few dashes of bitters, whole strawberries, and cucumber rounds; serve immediately. Make Ahead This cocktail is well suited for entertaining because you can make it ahead: Make the drink through step two. Refrigerate the pitcher for up to eight hours.Assemble the drinks, adding club soda and bitters right before serving. You can also slice the fruit for garnishing a little ahead of time, wrap with plastic wrap and refrigerate. 5 More Summery Cocktail Recipes to Try Strawberry-Ginger Smash Pimm’s Cup Aperol Gin Punch Marthatini Elderflower Sour Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.