Cucumber Fizz Recipe

Prep cucumber

Slice 2–3 thin rounds from the half cucumber and reserve one for garnish. Roughly chop the remaining cucumber half into chunks suitable for muddling or blending.

Muddle or blend the chopped cucumber with the simple syrup and fresh lime juice until smooth. If using a blender, pulse briefly (5–8 seconds) then strain through a fine mesh sieve into a measuring cup to remove solids. You should yield about 30–45 ml of cucumber-lime concentrate.

Fill a cocktail shaker halfway with ice (about 1/2 cup). Add the gin (45 ml) and the strained cucumber-lime concentrate (about 45 ml total — adjust so the balance of cucumber, syrup and lime tastes bright but not overly sweet).

Gently slap the mint leaves between your palms to release aroma, then add them to the shaker. Lightly bruise the mint with a bar spoon — do not pulverize. Cap the shaker and shake vigorously for 10–12 seconds until well chilled.

If you prefer a clearer drink, double-strain through a fine mesh into a chilled Collins or highball glass filled with fresh ice (about 1 cup).

Top the strained cocktail with 90 ml cold club soda, pouring gently to preserve carbonation. Stir once gently with a bar spoon to integrate.

Rim the glass with salt beforehand if desired: run a lime wedge around the rim and dip the edge into 1 tsp salt. Garnish with the reserved cucumber slice on the rim and tuck the bruised mint sprig into the drink.

Serve immediately with a straw or long spoon. Taste and adjust: add a splash more simple syrup if too tart, or an extra 15 ml lime if it needs brightness.