- 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.