The Back-Garden Cocktail

A toast to spring demands a fresh, blooming cocktail - and that's just what the Back-Garden is. We quickly infuse gin with cucumber and mint in a blender, giving the drink a verdant hue. You can prepare this in bulk batches and ahead of time (just add the ice when you're ready to serve), which leaves you more time to focus on the grill and your guests. We love this drink with a dry, herbaceous gin, but vodka works well too. Below you will find the recipe from our book Host.

The Back-Garden Cocktail
makes 10 to 12 cocktails

32 ounces fresh cucumber juice
16 ounces fresh lime juice
16 ounces simple syrup
10 mint sprigs, plus 10 sprigs for garnish
16 ounces gin
10 cucumber wheels
10 lime wheels

1. In a blender, combine the cucumber juice, lime juice, simple syrup and 10 mint sprigs. Blend at low speed until the mint is finely chopped, about 10 seconds.
2. Using a fine-mesh strainer, strain the mixture into a large serving vessel.
3. Add the gin and ice to fill and garnish with the remaining mint sprigs, cucumber wheels and lime wheels. Serve immediately, pouring the cocktail over ice in individual glasses.