Ingredients for

  • 40ml.
    Gordon's® Crisp Cucumber Gin
  • 20ml.
    Tawny Port
  • 50ml.
    Watermelon Juice
  • 15ml.
    Lemon Juice
  • 10ml.
    Sugar Syrup
  • 1slice(s)
  • 1sprig(s)
  • 1.9 units of alcohol per serve


How to make

  1. Fill a shaker with ice.

    Fill a cocktail shaker with cubes of ice.

  2. Add Gordon’s Crisp Cucumber, Tawny Port, watermelon juice, lemon juice and sugar syrup.

    Using a jigger, measure 40ml Gordon’s Crisp Cucumber, 20ml Tawny Port, 50ml watermelon juice, 15ml lemon juice and 10ml sugar syrup into the shaker.

  3. Shake until cold.

    Shake the mixture vigorously in the cocktail shaker until the surface of the shaker feels chilled.

  4. Strain into a long glass.

    Strain the drink with a cocktail strainer into a highball glass.

  5. Garnish with cucumber and mint.

    Using a knife and chopping board, cut a slice of cucumber and place into the glass alongside a sprig of mint to garnish.

Avoid top-ups

It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.