Cocktail & Other Recipes By Spirit Gin Cocktails

Cucumber Snapper

Tim Nusog

With some tomato but also other ingredients to tone it down and chill it out, this cocktail by Brian Bartels, of New York City’s Fedora and the author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond (Ten Speed Press, $19), includes an ounce of tomato juice. But it’s tempered by cucumber, gin and ginger beer, yielding a refreshing quaff.


  • 1 1/2 ounces Hendrick’s gin
  • 1 ounce cucumber juice*
  • 1 ounce tomato juice
  • 3 dashes Hella Bitters ginger lemon bitters
  • Fever-Tree ginger beer, chilled, to top (approximately 1 ounce)
  • Garnish: dill salt rim**
  • Garnish: lemon wheel


  1. Coat the rim of a rocks glass with the dill salt and set aside.

  2. Add the gin, cucumber and tomato juices and bitters into a shaker with ice and shake until well-chilled.

  3. Strain into the prepared glass over fresh ice.

  4. Top with the ginger beer.

  5. Garnish with a lemon wheel.

*Cucumber juice: Either use a juicer or purée cucumber in a high-powered blender, then strain through a fine-mesh sieve.

**Dill salt: Stir together 1 sprig of dill and 1/4 cup salt in a bowl, and let sit for at least 2 hours before using. Makes 1/4 cup, enough to rim 12 glasses.