Cucumber Guava Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while preparing the cocktail to chill it.

In a mixing glass or shaker, add 2–3 thin slices or one long ribbon of cucumber. Gently muddle 6–8 times to release the fresh cucumber oil and flavor — avoid pulverizing into a paste.

Add the White Hanson cucumber vodka (2 oz) to the mixing glass over the muddled cucumber.

Pour in the guava purée (1.5 oz) and fresh pressed lime juice (0.75 oz). If your guava purée is on the tart side, add simple syrup (0.5 oz) to balance sweetness.

Add a handful of ice (about 1 cup) to the mixing glass or shaker. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly frothy from the purée.

Discard ice or water from the chilled serving glass if you used that method. Fill the serving glass with fresh ice.

Double-strain the shaken mixture into the prepared glass over fresh ice to remove cucumber solids and any pulp. Use a fine mesh strainer along with the shaker strainer for a smoother texture.

Top gently with chilled Fever-Tree ginger beer (about 3 oz). Pour slowly to preserve carbonation and create a layered, effervescent finish.

Garnish with a cucumber ribbon or wheel tucked on the rim, a lime wheel, and an optional mint sprig slapped to release aroma. Serve immediately with a stirrer so the drink can be lightly mixed before sipping.