Little Green Ghouls, Buddy!

Matthew Kelly / Supercall

Hidden behind a freezer door inside Frozen Matter, a Denver, Colorado, ice cream shop, Retrograde takes full advantage of the shop’s confectionary tools. They freeze cucumber juice with a Brazilian ice pop maker to form the bright green blocks that chill and color this Gin & Tonic-Martini hybrid. Home bartenders need not spring for professional-grade equipment, though; simply freeze cucumber juice in ice cube trays (preferably king cube trays). Retrograde’s bartenders use the ice for more than just this drink: They shake cocktails like Gimlets with the green-hued ice to curb dilution and give the drink a rich cucumber flavor. The ice would also be great in a Margarita.

Little Green Ghouls, Buddy!

Dry, Sour


  • 1 50-ml cucumber
  • 2 oz Gin
  • 1 oz Dry vermouth
  • .5 oz lime juice
  • Tonic Water
  • Rosemary Sprig, for garnish


Step one

To make the cucumber ice, juice 20 peeled and cleaned English cucumbers and freeze in ice cube trays.

Step two

To make the cocktail, pour gin, Dolin Blanc and lime juice into a Collins glass. Stir.

Step three

Add cucumber ice and top with tonic water.

Step four

Garnish with flamed rosemary sprig.

Contributed by Retrograde