Fresh cucumber is at the centre of KYURI Gin. This Japanese bottle from AWAYUKI uses the same clean foundation as the brand's strawberry gin: juniper, angelica and coriander. Fresh hand-selected cucumber is then allowed to lead the profile. Distilled from a 100% grain base and bottled at 44% ABV, it is made to taste crisp and natural rather than medicinal or artificially flavoured.

The recipe is deliberately concise. Juniper gives a dry pine structure, angelica brings an earthy root note, and coriander adds a light citrus-spice lift. Cucumber sits above that trio with the scent of freshly cut skin and cool, watery flesh. Because the base botanicals remain restrained, the central ingredient is easy to recognise without losing the definition expected from gin.

On the palate, cucumber arrives cleanly and gives the spirit a smooth, cooling texture. A subtle natural sweetness appears in the middle, balanced by coriander and the drier pull of angelica. Juniper returns on the finish, preventing the vegetal freshness from becoming flat. At 44%, the gin has enough concentration for cocktails, but it also remains composed over ice, where the cucumber opens gradually as dilution softens the botanical edges.

Serve 4 cl with 10 cl of Fever-Tree Indian Tonic Water over large clear ice cubes. Add one thin cucumber ribbon and no other garnish. A neutral tonic keeps the cucumber vivid while allowing juniper, angelica and coriander to remain visible underneath. Pour slowly and stir once. Strong floral or citrus tonics would add an unnecessary flavour layer to a recipe whose appeal lies in its simplicity.