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If the aroma wafting from the bottle of Empress 1908 Cucumber Lemon Gin doesn’t grab you, the delight when it hits your tongue will.
Handcrafted in small batches by Victoria Distillers in British Columbia, any gin lover lucky enough to receive a bottle is in for a treat that extends far beyond the shot glass or the cocktail shaker.
This beautifully balanced spirit, our third experience with the brand’s great flavored gins (Indigo Gin and Elderflower Gin preceded it), presents exciting possibilities both in the glass and in the kitchen.
As with the first two gin expressions, Cucumber Lemon has a botanical complexity that reveals itself in layers. On the nose, you’ll encounter zesty citrus notes, followed by a cucumber freshness that grows more pronounced with each inhale.
The palate delivers vegetal brightness from the cucumber, balanced by juicy citrus and resinous juniper, with just enough peppery spice to keep things interesting.
At 85 proof, it carries enough strength to stand up in cocktails and cooking applications alike.
We drink all three expressions straight or on the rocks, which is how we enjoy any top spirit. We pour a shot into a small snifter and alternate passes of inhaling and sniffing.
But others may prefer a mixed drink.
Because there are many cocktails on the brand’s website with some linked photos in this article, we’re going to turn our attention to the joys of using Cucumber Lemon Gin in cooking.
GET YOUR CUCUMBER LEMON GIN NOW!
Last year we purchased a case of Indigo Gin, gave some as holiday gifts, and had the rest on hand when we needed something special for the rest of the year.
> Find an e-tailer or retailer here.
BEYOND COCKTAILS: GIN IN THE KITCHEN
While Empress Cucumber Lemon Gin makes spectacular drinks from elevated gin and tonics to refreshing Collins variations (there are numerous recipes on the website), its distinctive flavor profile makes it an intriguing ingredient for creative home cooks.
Cooking with gin isn’t a new concept, but unlike brandy, liqueur, or wine, it doesn’t get much attention.
Lets remedy that: other alcohol products, gin can add depth, complexity, and aromatic interest to both savory and sweet dishes.
The key to cooking with gin is understanding its strength. Unlike wine, gin is a concentrated spirit with bold flavors that can easily overwhelm a dish if used too liberally.
A little goes a long way. Start conservatively: a tablespoon or two for quick-cooking dishes, up to a quarter cup for long-simmering sauces or stews.
While much of the alcohol content will cook off during simmering, some residual alcohol always remains. If you’re serving to children or anyone avoiding alcohol for health or religious reasons, keep this in mind.
The cucumber and lemon notes in Empress 1908’s Cucumber & Lemon Gin make it especially well-suited for seafood, poultry, and lighter sauces where those flavors can complement rather than compete.
For dessert, we’ve—so far—poured the gin over lemon sorbet and mixed a teaspoon into the powdered sugar glaze atop a lemon pound cake.
Finally, the best gin for cooking is one you’d enjoy drinking. If you don’t like a particular spirit or brand as a drink, it won’t taste better when it’s cooked.
Gin-Spiked Pasta Sauce
Just as vodka sauce became a restaurant staple, gin is an even more flavorful alternative for pasta dishes.
The botanical complexity of gin, particularly one with bright citrus and herbal notes like Cucumber Lemon Gin, adds genuine flavor to the sauce—not just the alcohol of vodka.
You can substitute gin for vodka in a vodka sauce recipe, or make this gin-tomato cream sauce, which is delish:
SAUTÉ diced onions and minced garlic in olive oil with red pepper flakes until softened.
ADD canned crushed tomatoes and a pinch of sugar to balance the acidity. Remove from heat and blend until smooth, then return to the pan and add a generous splash of gin—about a quarter cup for a recipe serving four to six.
SIMMER for 15-20 minutes, allowing the alcohol to cook off while the botanical flavors meld with the tomatoes. You’ll know it’s ready when you can no longer smell strong alcohol fumes. Finish by stirring in heavy cream, grated Parmesan, and fresh basil. The cucumber and lemon notes in the gin will add an unexpected brightness that elevates this beyond traditional vodka sauce.
Pan Sauce for Poultry and Seafood
Pan sauces are where gin truly shines in the kitchen. After searing chicken breasts, fish fillets, or scallops, use gin to deglaze the pan—this means adding liquid to the hot pan to lift all those flavorful browned bits stuck to the bottom. The alcohol dissolves these fond particles while adding its own aromatic contribution.
For a simple but elegant chicken pan sauce, substitute half of the wine for Lemon Cucumber gin. Or follow these steps:
REMOVE the cooked chicken from the pan and add sliced shallots and mushrooms to the fat that remains. Sauté until softened, then add a few tablespoons of gin, scraping the pan bottom vigorously. Let this reduce by about two-thirds—the sauce will become more concentrated and the alcohol edge will mellow.
ADD chicken stock, reduce again until slightly thickened, then finish with a pat of cold butter, a squeeze of lemon juice, and fresh herbs, especially fresh dill and/or tarragon.
The sauce comes together in minutes while the chicken rests.
This same technique works wonderfully for pan-seared salmon or white fish. The gin’s cucumber and citrus flavors are natural partners for seafood.
Marinades
The botanical oils in gin make it an excellent base for marinades, helping to tenderize proteins while infusing them with flavor.
COMBINE Empress 1908 Cucumber Lemon Gin with olive oil, minced garlic, lemon zest, and fresh herbs for a marinade that works beautifully with chicken, pork, or firm white fish.
MARINATE the protein for at least four hours or overnight. The alcohol and acids will begin breaking down proteins, resulting in more tender meat, while the cucumber and citrus notes will permeate throughout.
Glazes
For glazes, gin can add sophistication to sweet-savory combinations. For a glaze that caramelizes beautifully on roasted salmon or grilled chicken, reduce the gin with honey, Dijon mustard, and a splash of soy sauce.
The slight bitterness from the juniper balances the sweetness, while the cucumber and lemon keep everything bright and lively.
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[1] Juniper provides the essential gin backbone, with support from other perfectly tuned botanicals: crisp garden cucumber, bright lemon peel, rounded orange peel, fragrant jasmine flowers, and warm cardamom spice (photos #1, #2, #3, © Empress Gin | Victoria Distillery).
[2] A Gherkin Martini, because gherkins are cousins to cucumbers. Here’s the recipe. We used one sweet gherkin and one dill pickle chip, but our guests wanted an extra bowl of pickle nibbles.
[3] Penne with creamy tomato-gin sauce. The recipe is below (Abacus Photo).
[4] A Cucumber Tonic is really more interesting than a regular G&T. Here’s the recipe.
[5] When you make a pan sauce for chicken or fish, substitute Cucumber Lemon Gin for half of the wine. If you’d like it stronger, use a 1:2 proportion next time. Here’s how to deglaze the pan (Abacus Photo).
[46] A Beet Martini: bright red for the holidays, Valentine’s Day, or any day when you need a shot of color. You can garnish with a pickled beet. Here’s the recipe.
> The different types of gin.
> The history of gin.
> The year’s 14 gin holidays.
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