Cucumber Crush Recipe

Make cucumber purée

Place the peeled, roughly chopped cucumber pieces into a blender or food processor. Add the simple syrup and fresh lime juice. Blend on high until smooth, about 20–30 seconds. If you prefer a silkier texture, strain the purée through a fine-mesh sieve into a measuring cup, pressing with a spoon to extract as much liquid as possible. Discard solids. You should have about 1.5–2 oz of cucumber-lime syrup.

Combine and dry shake

In a cocktail shaker, add the cucumber purée (about 1.5–2 oz), gin, elderflower liqueur (if using), and the egg white (or aquafaba). Do a dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add a large handful of ice to the shaker and shake hard for 10–15 seconds until well chilled and the exterior of the shaker is frosty.

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or rocks glass over fresh ice (for a crushable, slightly diluted result you can use cracked ice or an ice-filled rocks glass). Top gently with 1.5 oz of soda water to add a bright effervescence, pouring slowly to preserve the foam.

Garnish with a cucumber ribbon or wheel, and optionally a mint sprig and lime wheel. Serve immediately.