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Cool, green, and barely sweet: the garden note in bottled form.
Modern, 21st century
A young category. Cucumber's cocktail moment arrived when Hendrick's built its gin around cucumber and rose in 1999, and bottled cucumber liqueurs followed the fashion into the 2010s.
Fresh cucumber macerates in a neutral base, often alongside melon or green herbs, and the result is lightly sweetened and left pale. Delicacy is the point, so it rarely sees heat.
Cucumber skin and melon rind, faintly herbal, with restrained sweetness and a clean, watery finish that lengthens gin and vodka.
Did you know
It is one of the few liqueurs prized for tasting of almost nothing: the job is to add coolness and length without bringing sugar or color.
Also known as: cucumber liqueur
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