Jalapeño Cucumber Martini with bombay sapphire gin, tea towel on white marble

Jalapeño Cucumber Martini

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x


Spice up your standard martini order with a refreshing summer twist and a little bit of heat!



  • 23 ounces chilled gin (I used Bombay Sapphire)
  • 1/2 ounce dry vermouth
  • 1 tablespoon lime juice
  • 8 mint leaves
  • 1/41/2 teaspoon jalapeño, seeded and minced
  • 1/4 cup cucumber, peeled and diced
  • Splash of club soda (optional)
  • Ice


  1. In a cocktail shaker, muddle together all ingredients except for the ice and the club soda (if using). Make sure to smash up the cucumber and jalapeño!
  2. Add a handful of ice to the cocktail shaker. Cover and shake until the outside of the shaker frosts over.
  3. Strain into a martini glass. Top with a splash of club soda if desired. Garnish with a slice of cucumber. Enjoy cold!