Singapore Distillery

1 Rating
The fresh cucumbers in Kyuri Gin already give it a lovely, refreshing, cucumber-y flavour. Stirring the drink to dilution with a cucumber helps to accentuate that already present cucumber flavour. The Dry Vermouth blends incredibly well with the distilled Sakura flowers and brings out their aroma and flavour.


  • 60ml Kyuri Gin
  • 5ml Dry Vermouth


  1. Combine with ice and stir for 30 seconds to allow dilution.
  2. Strain & Serve in a chilled martini glass.
  3. Garnish with cucumber stick


Depending on the size of your martini glass you may want to double up the serving of both Gin and Vermouth. As long as the ratio of 60:5 Gin to Vermouth is still followed.

Some of you may prefer a stronger cucumber taste, to achieve this simply muddle a thin slice of cucumber in the mixing glass before adding ice to allow the cucumber's juices to permeate itself throughout the mixing glass when stirring.

Dilution is key when making a martini as it is a very alcohol forward cocktail.