Your Cucumber, My Melons Recipe

Muddle

Place the 3 cucumber chunks into a cocktail shaker. Add the agave syrup and fresh lime juice. Using a muddler, gently press and twist the cucumber 6–8 times until fragrant and broken down but not pureed. The goal is to release cucumber juices and oils without pulverizing to avoid bitterness.

Build the cocktail

Add 2 oz Celaya Blanco Tequila and 2 oz fresh watermelon juice to the shaker with the muddled cucumber. Add a generous handful of ice (about 1 cup) to chill and dilute.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well combined. This chills, slightly dilutes, and integrates the cucumber and watermelon flavors.

Prepare glass

Fill a rocks glass with cracked ice or one large clear ice cube (about 1 cup volume).

Double strain and top

Double-strain the cocktail (through a Hawthorne strainer into a fine mesh strainer) over the ice in the rocks glass. This removes cucumber solids for a smooth texture. Immediately top with 2 oz Fever-Tree Lime & Yuzu soda to add sparkle, citrus-yuzu brightness, and the soda’s aromatic lift.

Garnish

Gently place a thin cucumber slice against the inside of the glass or rest a small watermelon wedge on the rim. Optionally thread a cucumber ribbon or small sprig of mint for extra aroma.

Serve

Serve on the rocks with a short stirring straw. Encourage the drinker to lightly stir once to combine the soda if desired. Enjoy immediately.