Big-Batch Cucumber Martinis

Simplify a fancy summer cocktail party and impress guests with these seasonal, make-ahead Martinis. The cukes take a quick bath in gin, infusing it with loads of fresh flavour. Feel free to double the recipe; just leave a bit of room in the jar before you place it in the freezer.

1 mini or Persian cucumber 
8 oz gin
2 oz dry vermouth 
4 oz water
Mini or Persian cucumber slices or ribbons for garnish

Snap a mini cucumber into two or three pieces and add to a pitcher or large Mason jar. Add gin and vermouth. Mash cucumber slightly with muddler or the end of a wooden spoon. Cover and swirl. Refrigerate and allow to infuse for 2 to 4 hours. Fine-strain into a 2-cup (500-mL) freezer-safe jar or container. Add water. Freeze until well chilled, 4 to 5 hours, or store in freezer until ready to serve. Flavour will keep for up to a week. 

To serve, remove from freezer. Let stand at room temperature, swirling occasionally until only small ice crystals remain, about 30 minutes. Meanwhile, prepare the garnish. Skewer cucumber slices to form a flower or a cucumber ribbon weaving thinly sliced cucumber back and forth. Swirl mixture a few times, divide into four chilled coupe or martini glasses and garnish. 

Makes 4 cocktails