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 A 1998 F&W Best New Chef, Laurent Tourondel is known for decades of BLT and LT restaurants, including BLT Steak and BLT Fish, LT Burger, LT Steak & Seafood, LT Bar & Grill, and LT Above. Today he operates more than a dozen concepts in New York, New Jersey, North Carolina, and Florida. 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