Light, crisp, and very green — a Vegan Cucumber Gin Martini feels like spring in a glass: cucumber juice, bright lime, floral elderflower, and a clean gin backbone. Prep time: 10 minutes. Perfect for two people who want something elegant yet totally fuss-free.
Hey — if you crave a cocktail that screams “fresh garden” without any animal products, you’re in the right place. I make this when guests pop by or when I just want to feel fancy without trying too hard. Want the exact recipe and tips so your martinis look chilled and taste unforgettable? Let’s go.
What this article gives you (quick list)
- Full recipe for Vegan Cucumber Gin Martini Spring Cocktails (serves 2)
- Equipment list so you don’t scramble mid-shake
- Exact timings and calorie info per serving
- Topping and garnish ideas, vegan-friendly swaps, and serving suggestions
- Pro tips for juicing cucumbers and styling the drink for photos
Why this cocktail wins (short answer)
You get refreshing cucumber flavor, a floral lift from St-Germain (elderflower liqueur), a squeeze of lime for brightness, and a touch of sweetness from sugar syrup. The result tastes light, botanical, and spring-ready. Bold takeaway: you don’t need dairy or animal products to make a luxe cocktail. Want proof? Make one now.
Recipe — Vegan Cucumber Gin Martini Spring Cocktails (Serves 2)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
- Cucumber juice: ½ cucumber, grated → yields about 80 ml (⅓ cup)
- 120 ml (½ cup) gin — Hendrick’s recommended, but any vegan-friendly gin works
- 80 ml (⅓ cup) cucumber juice
- 1½ tbsp St Germain (elderflower liqueur) — see notes for alternatives
- 1½ tbsp lime juice (fresh)
- 2 tsp sugar syrup (1:1 sugar and water)
- Cucumber slices to garnish
Nutrition (per serving): 210 kcal | Carbs: 12g | Protein: 1g | Fat: 1g (approximate)
Equipment (keep it simple)
- Box grater or food processor (for juicing cucumber)
- Muslin cloth or fine sieve (to strain juice)
- Cocktail shaker (or mason jar with a tight lid)
- Jigger or measuring spoons/cups
- Two martini glasses (chilled)
- Vegetable peeler (for garnish)
Bold tip: chill the glasses in the freezer for 10–15 minutes before serving to keep the martini crisp.
Step-by-step Instructions for Vegan Cucumber Gin Martini Spring Cocktails
- Make cucumber juice. Grate ½ cucumber and squeeze through a muslin cloth or press in a sieve. You’ll get roughly 80 ml from a medium cucumber. Keep the juice in the fridge if you make it ahead (up to 2 days).
- Chill glasses. Place two martini glasses in the freezer while you prep. Cold glass = crisp experience.
- Shake it up. Add gin, cucumber juice, St Germain, lime juice, and sugar syrup into a shaker half filled with ice. Shake hard for 30 seconds.
- Pour & garnish. Divide the drink between the two chilled glasses. Use a vegetable peeler to make long thin cucumber ribbons and pleat them onto a cocktail stick for a pretty garnish.
Bold serving note: Serve immediately. The cucumber flavor tastes freshest right after shaking.
Notes & Vegan assurances
- St Germain/Elderflower: If you don’t have St Germain, substitute elderflower cordial or a splash more lime + a touch of agave. Ensure any liqueur or cordial you use lists vegan on the label if that matters to you.
- Gin choices: Some spirits use animal-derived fining agents; choose a brand that labels itself vegan-friendly if you want 100% assurance. Hendrick’s often pairs well with cucumber, but check the label.
- Sugar syrup: Make at home by dissolving equal parts sugar and water over low heat. Use organic sugar if you avoid bone-char-processed sugar. (FYI, not all sugar equals “vegan” by everyone’s standards.
Garnish & Serving Ideas (make it photogenic)
- Cucumber ribbon on a cocktail pick — classic and elegant.
- Thin lime wheel on the rim for extra citrus aroma.
- Edible flowers (like nasturtium) to lean into the spring cocktail vibe.
- Mint sprig for herbal freshness (optional).
Pro tip: For a show-stopping twist, freeze edible flowers into ice cubes and use in a punch bowl for a spring brunch.
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Vegan Chocolate-Dipped Heart Sugar Cookies Recipe
Variations & swaps (keep it interesting)
- No St Germain? Use elderflower cordial + ½ tsp agave for sweetness.
- Lower alcohol: Substitute half the gin with sparkling water for a lighter sipper.
- Minted cucumber martini: Muddle a few mint leaves with the cucumber before shaking.
- Sugar-free: Replace sugar syrup with monk fruit or a zero-calorie sweetener of choice — shake well to dissolve.
How many calories? (exact-ish)
You included nutrition: 210 kcal per serving. I’ll repeat that for clarity: each martini ~210 kcal with the given proportions. If you add extra syrup or heavy garnish, factor in more calories.
Why this cocktail makes a great spring drink
- It tastes fresh. Cucumber juice keeps the flavor clean and hydrating.
- It feels floral, not syrupy. St Germain adds a delicate perfume without overpowering the cucumber.
- It looks like spring. Thin cucumber ribbons and a chilled glass make this cocktail photo-ready.
- It stays vegan. The recipe uses no animal products if you pick vegan liqueur and sugar.
Rhetorical nudge: Who doesn’t want a cocktail that doubles as a salad garnish?
Troubleshooting & pro tips
- Too cucumber-y? Add a few drops more lime or ½ tsp more St Germain to balance sweetness.
- Weak flavor? Use fresher cucumber juice or reduce ice in the shaker (dilution kills flavor).
- Want more body? Add 1 tsp of aquafaba (bean water) as a vegan frother — it adds texture without changing flavor. (Optional; FYI, some people love aquafaba.)
- Prep ahead: Make the cucumber juice and sugar syrup a day ahead. Keep them chilled and assemble when guests arrive.
Pairings — what to serve with these martinis
- Light appetizers: Cucumber rounds topped with herbed vegan cream cheese.
- Brunch vibes: Vegan smoked salmon on toast (made from carrots or beets) — yes, it sounds wild and it works.
- Main course: A spring salad, lemony pasta, or grilled vegetables.
- Dessert: A lemon tart or sorbet keeps the menu fresh and not too heavy.
IMO, these martinis pair best with simple, herb-forward bites that reinforce the drink’s botanical notes.
Still Hungry, Try It Next recipe:-
Vegan Raspberry Jam Thumbprint Cookies (Valentine Style)
Vegan Strawberry Shortbread Heart Cookies — Recipe & Guide
Vegan Red Velvet Crinkle Cookies — Friendly, Fuss-Free
Styling & hosting tips (for the host who cares)
- Chill everything. Keep gin and glasses cold. Warm gin tastes flat.
- Use fresh lime. Bottled lime juice tastes sad next to fresh.
- Photogenic trick: Pour into the glass at an angle and leave a tiny ice chip or two on the rim for texture — it looks artisan, not messy.
- Make two at once. Double the recipe, shake hard, and serve fast so every guest gets the freshest sip.
Final thoughts — quick recap
You now have a Vegan Cucumber Gin Martini Spring Cocktails recipe that tastes like a garden and looks like a party. Prep time: 10 minutes. Serves 2. ~210 kcal per serving. Use fresh cucumber juice, choose vegan-friendly spirits, and garnish like you mean it.
Will this impress your brunch crew? Absolutely. Will it make you feel like you know what you’re doing behind a bar? Also yes. Try it, tweak it to your own taste, and if you post a pic, tag me (figuratively) — I want to see that cucumber ribbon.
Vegan Cucumber Gin Martini Spring Cocktails
Ingredients
Equipment
Method
- Make cucumber juice. Grate ½ cucumber and squeeze through a muslin cloth or press in a sieve. You’ll get roughly 80 ml from a medium cucumber. Keep the juice in the fridge if you make it ahead (up to 2 days).
- Chill glasses. Place two martini glasses in the freezer while you prep. Cold glass = crisp experience.
- Shake it up. Add gin, cucumber juice, St Germain, lime juice, and sugar syrup into a shaker half filled with ice. Shake hard for 30 seconds.
- Pour & garnish. Divide the drink between the two chilled glasses. Use a vegetable peeler to make long thin cucumber ribbons and pleat them onto a cocktail stick for a pretty garnish.
- Bold serving note: Serve immediately. The cucumber flavor tastes freshest right after shaking.
Notes
Garnish & Serving Ideas (make it photogenic)
- Cucumber ribbon on a cocktail pick — classic and elegant.
- Thin lime wheel on the rim for extra citrus aroma.
- Edible flowers (like nasturtium) to lean into the spring cocktail vibe.
- Mint sprig for herbal freshness (optional).
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.