These tangy recipes prove why you should always have a jar of pickles and some fresh cucumber in easy reach.
Pickles are in. Yes, that’s right – from picklebacks (a shot of bourbon or Irish whiskey followed by a shot of pickle brine), pickle beers and pickle-infused gin to even hard pickle seltzer joining the chat, people (and alcohol producers) have pickle fever. We’re here for it. And let’s not forget pickle’s humble beginnings as the unassuming cucumber – before some clever person soaked it in brine and fermented it.
Either way, we think fresh cucumber and its briny, fermented counterpart make excellent additions to cocktails. You will too after you mix up drinks from this selection of our favourite cocktail recipes showcasing cucumber and pickles.
Who doesn’t love a twist on a classic Marg? And one that uses pickles, no less. If you like your Margarita with a little extra bite, the Spicy Pickle Margarita is one to try next time you’re entertaining. Dill pickle brine adds a savoury twist, while pickled jalapeños bring just the right amount of heat. Shaken up with reposado tequila, agave, and fresh lime, it’s the perfect balance of tangy, spicy and very sippable.
This recipe was born after we asked MasterChef’s Conor Curran for his ultimate summer cocktail (but really, you can enjoy this whenever you please). A ‘Cooler’ is essentially a drink containing a mix of yummy and refreshing ingredients, and this one is packed with aloe vera, lemon and mint. The secret to achieving big flavour here is a whole watermelon blitzed in a blender before you kick things off. Try pairing it with a summery fruit and cheese salad.
A riff on the classic Southside, this refreshingly crisp gin cocktail was first mixed up in NYC in 2004 before making its way to London’s Milk and Honey, where it got a sophisticated makeover – shaken, strained and served straight-up in a coupe. It features fresh cucumber, mint, lime and just the right hint of sweetness: light, zesty, and perfect for any season. Want to keep it classic? Skip the cucumber, and you’ve got yourself a Southside.
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If you’ve only ever enjoyed wasabi as a sushi condiment, then do we have news for you. It turns out that wasabi is a welcome addition to a cocktail – especially when you pair it with cucumber. This spicy number is a little unexpected and surprisingly easy to make – perfect for the wasabi-curious and diehard fans alike. All you need is a good gin, some lemon juice, cucumber, a dash of sugar and a pinch of wasabi – or more if you like that sinus-clearing hit dialled right up.
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Miso in a cocktail? We don’t make the rules, we just break ‘em. This unexpected mix of gin, apple juice, lemon, and a homemade miso syrup delivers a perfect balance of sweet, sour, and umami. The miso adds a subtle, salty depth that rounds out the drink, while a foamy egg white crown traps its rich aroma. Here, the cucumber comes in a a sesame-dipped garnish, making the So-Miso cocktail equal parts sophisticated and surprising. Curious? You’ll want to see how this savoury-sweet creation comes together.
Cool (as a cucumber), crisp, and damn refreshing, this riff on the classic Mojito proves that non-alcoholic cocktails can be just as exciting as the hard stuff. A mix of fresh mint, lime and your favourite non-alcoholic spirit sub creates a light, fragrant sip with just the right amount of zing. Finished with crushed ice and a splash of soda, it’s the ultimate thirst-quencher – no booze required. Fancy a twist? Try swapping cucumber for mango, passionfruit or strawberry for an equally fresh take.
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