It’s officially spring, and you’re baking in the Saturday heat after a long week. What sounds more refreshing than a cucumber and herb-based alcoholic cocktail? Answer: two cucumber and herb-based alcoholic cocktails. Double the recipe, bitch.
I invented this drink on-the-fly while marinating some shrimp and swordfish for the BBQ. We rang in the warm weather with a family cookout featuring grilled seafood topped with avocado-mango salsa. My mom also threw together a fresh salad, roasted asparagus, and some buttery, mashed sweet potato (my little bro, Dante’s, favorite).
We sat outside for hours finishing our drinks after dinner and then gathered around the fire pit for s’mores. Yum!! I hope you enjoy this drink as much as me and my family did!
Total Time | 15 minutes
Makes 4 cocktails
- 8 oz vodka
- 24 oz club soda or sparkling water
- handful basil (~3/4c loosely packed)
- 1 medium cucumber
- 2 cups ice
- Ginger simple syrup
- ½ cup sugar
- ½ cup water
- 1-teaspoons ginger, minced
Begin by making ginger simple syrup. Refer to instructions here. Set in freezer to cool.
Slice ¼ of the cucumber into thin rounds and set aside. Peel the remainder of it and puree in a food processor or blender until it becomes a fine pulp with no lumps.
Combine cucumber pulp with the basil leaves and muddle using the back of a wooden spoon or other blunt cooking utensil. Add club soda, vodka, ginger simple syrup, and ice and stir.
Serve with ice cubes or strain them out into a martini glass and serve with a sprig of fresh basil. Enjoy!