There are a few variations of this martini, but essentially, the combination of gin or vodka with cucumber is a classical, elegant marriage.

You can muddle some cucumber in a cocktail shaker, add ice, stir and strain into a chilled martini glass to a measure of your choice, before topping up with gin or vodka.

Even better though, you can slice, or better, grate, half a cucumber into a jug, jar or bowl, fill it up with spirit (it goes very well with Hendricks), stir, then leave covered in the fridge for at least an hour, or possibly even all day or overnight.

Strain and remove the cucumber. You could discard it, use some of it as a martini garnish, add it to a ceviche, stir it into a yoghurt raita (adding a kick) or even mix it with onion and creme fraiche to make a potent topping for cocktail blini.

Pour the gin or vodka into a sealable container (such as a bottle) and put it in the freezer for at least six hours (or potentially for a couple of months).

However, you might want to take it out at least 30-60 minutes before pouring your martini as it will be more prone to freezing with the extra cucumber juice content.

Pour it as you would a normal classic martini, so that’s 2-5 ml or 0.5-3 teaspoons of vermouth topped up with 80-120 ml or 3-4 US fl oz of the frozen cucumber spirit.

Instead of olive or lemon, use a slice of cucumber to garnish. Cut a notch into the cucumber round so you can sit it on the glass.

Serve immediately.

It’s refreshing and delicious. Enjoy!