In a blender, mix together 2 oz of Gray Whale Gin, honey, zest from 1 lime, juice from 2 limes, and the chopped cucumbers.
Blend until smooth. Pour mixture into a small baking dish.
Freeze 4 to 6 hours or until almost solid. When ready to serve, scoop the sorbet into glasses, top with a lime zest and the remaining 1 oz of Gray Whale Gin.
Sip slowly or enjoy with a spoon.