Bent Gin


  • 100 g cucumber(s)
  • 300 ml gin
  • 0.7 ml Ginger Beer


Put the gin and the slices of cucumber in an whipped cream dispenser. Add 1 N20 cream charger. Let stand for 15 minutes. Then press the lever to release the air from it.

Place three to four ice cubes and gin Infusion in a highball glass, and top it up with ginger beer.

Garnish with a slice of cucumber or some cucumber skin.

Leave a Reply

Your email address will not be published. Required fields are marked *