Recipes Cucumber-Basil Martini 5.0 (5,114) 1 Review To make this refreshing riff on a martini, chef Laurent Tourondel muddles basil and cucumber the same way he'd mash the ingredients for a mojito; then he pours in gin and a zingy mixture of ginger syrup and lime juice. More Gin Cocktails By Laurent Tourondel Laurent Tourondel Instagram Chef Laurent Tourondel, a native of Auvergne, France, has built an illustrious career out of his love of food, and has created some of the most successful and innovative culinary concepts in the world over the course of a decades-long career. Over the course of his career, Tourondel has worked in fine dining kitchens all over the world for more than 40 years. Food & Wine's Editorial Guidelines Updated on April 15, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 1 drink Ingredients 1 tablespoon sugar 1 tablespoon hot water 1 teaspoon finely grated fresh ginger One 3-inch piece of cucumber—peeled, seeded and diced, plus 1 round for garnish 3 basil leaves, 2 torn 2 ounces gin 1 tablespoon fresh lime juice Ice Directions In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine strainer set over the bowl, releasing the juice. In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lime juice and a handful of ice. Shake well, then strain into a martini glass. Garnish the martini with the cucumber slice and the remaining whole basil leaf and serve. Rate it Print