Print

Lemon Cucumber Gin Punch 🍋🍸

gin punch
Print Recipe

f I could bottle summer, it would taste like this Lemon Cucumber Gin Punch. Cool, citrusy, herbal, and barely sweet, this is the cocktail I pull out when friends drop by, the sun is shining, and I’m not in the mood to play bartender all day.

It’s make-ahead, yields 16 glorious cocktails, and—best part? No shaking, no simple syrup, and no fancy bar tools required. Just a little slicing, muddling, and steeping, and you’ve got the classiest pitcher cocktail ready to go. This also gives you an excuse to go to homesense to get a new pitcher & fancy coup glasses!

Let’s stir it up. (Literally.)

The Gin Punch Comeback: A Quick History Sip 

Punch was the original party drink. We’re talking 17th-century royal banquets and colonial garden parties. Gin punches became popular in England when spirits like genever (gin’s grandfather) and eventually London dry gin started flowing freely.

Fast forward to today, and we’re giving this old-school punch a modern twist, with a little help from Bombay Sapphire, a gin known for its bright, botanical flavours and smooth finish.

Why Bombay Sapphire for Gin Punch? 

We specifically use Bombay Sapphire gin for this punch. It’s beautifully aromatic, with notes of juniper, lemon peel, coriander, and angelica—flavours that play incredibly well with fresh cucumber and lemon.

This isn’t the time for a gin that tries to steal the spotlight. We want balance, finesse, and freshness. Bombay Sapphire delivers all of that and more.

Ingredients

Units Scale

  • 4 lemons, halved
  • 1/2 cup sugar
  • 5 cups cold water
  • 1 cucumber, thinly sliced (use a Benriner mandolin if you’ve got one—chef’s kiss)
  • Ice, as needed
  • Optional: Sparkling water to top
  • 1 bottle (750 ml) Bombay Sapphire gin

Instructions

  1. Juice & Muddle: Juice your lemons into a pot (it’s easier to muddle in a straight-sided pot rather than a bowl, the pot does not go on the stove mind you) and throw in the the rinds too. Muddle with the sugar for 2-3 minutes.

  2. If you don’t have a muddler, the back of a round wooden spoon works well, or even a potato masher!
    You’re releasing the lemon oils—don’t skip this step. It’s citrus alchemy.

  3. Add Water: Pour in the 5 cups of water and stir to dissolve the sugar, 1-2 minutes.

  4. Strain the lemon mixture into your pitcher and add those thin cucumber slices and let everything steep for 1 hour (at room temp is fine). This is when the magic happens. The lemon oils mellow, the cucumber infuses, and the whole thing turns into a spa day in a glass.

  5. Just before serving, pour in the full bottle of gin. Give it a sti. 

  6. To serve, add ice to a coupe or rocks glass, then pour about 3-4 ounces of cocktail over top. And if you like a little fizz, a splash of sparkling water is nice.

Notes

A Note on Pickled Cucumbers 🥒🍸

Here’s a fun chef tip: after the party, don’t toss the cucumbers. They’ll be “lightly pickled” in the most elegant gin bath ever. I pop them onto an open-faced sandwich or just eat them cold from the fridge. Trust us.

What Makes This Gin Punch So Good?

    • Make-ahead = stress-free. You can prep everything hours in advance.

    • Batch size: One jug serves a crowd.

    • Bright, zesty, and crisp. No syrupy sweetness here.

    • Minimal tools. You need a knife, a pitcher, and maybe a mandolin.

Substitutions

    • Gin: Swap Bombay Sapphire with another clean, botanical gin like Tanqueray or The Botanist. Or keep it a mocktail and add a non-alcoholic spirit, or just add a bit more sparkling water.

    • Lemon: Limes work too, but you’ll get a sharper bite.

    • Cucumber: Thin slices of apple or celery can give a fun crunch and freshness.

    • Sweetener: Honey or agave can be used in place of sugar, but go light—they’re sweeter by volume.

What to Know/Avoid in This Recipe

    • Don’t skip the lemon rind muddle. That citrus oil adds so much flavour depth.

    • Avoid over-diluting. If using sparkling water, add it right before serving—not during the steep.

Storage Recommendations

    • Make it the morning of or even the night before—just add the gin last-minute.

    • Store covered in the fridge, without ice or sparkling water.

  • Leftovers (if any!) keep well in the fridge for 1–2 days.

FAQ for Gin Punch

Can I make this non-alcoholic?
Yes! Skip the gin and add a splash of tonic or more sparkling water. Still lovely and super refreshing.

Can I use bottled lemon juice?
We are going to say no here. You need the fresh lemon juice & rind from the citrus to help with muddling & flavour.

Can I serve it in a punch bowl?
Absolutely! It’s a great centrepiece. Just keep a ladle nearby and encourage seconds.

Find it online: https://blog.theculinarystudio.ca/recipes/lemon-cucumber-gin-punch/