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Muddled cucumber, lime, mint, soda. A four-ingredient drink that punches far above its weight — green, bright, hydrating, the drink that no one notices doesn't have alcohol.

Cucumber has been used in non-alcoholic refreshers across the Mediterranean and South Asia for centuries — the Persian sekanjabin (cucumber, mint, vinegar) is one example; Indian shikanji (cucumber, lime, salt, mint) is another. The modern American cucumber cooler comes from California spa culture in the 1990s and made the jump to cocktail bars around 2010.

Ingredients

• Cucumber Slices4 each
• Fresh Mint Leaves6 each
• Fresh Lime Juice¾ ounce
• Simple Syrup½ ounce
• Soda Water4 ounces
• Cucumber Ribbon1 each
• Mint Sprig1 each

Directions

Muddle cucumber slices and mint leaves gently in the bottom of a highball glass. Add lime juice and simple syrup. Fill with ice. Top with chilled soda water. Stir gently. Garnish with a cucumber ribbon and a fresh mint sprig.

Notes

The cucumber needs to be muddled properly (broken down, not pulverized). Use English cucumber if possible — fewer seeds, less bitterness. The drink works without simple syrup if your cucumbers are very fresh; add a small amount if needed.