Infuse in a cool, dark place. Taste after 24 hours. For a light cucumber note, refrigerate 24–48 hours; for a stronger flavor, infuse up to 72 hours. Do not exceed 5–7 days to avoid vegetal bitterness.

Once the desired cucumber flavor is reached, strain vodka through a fine mesh strainer or cheesecloth into a clean bottle. Discard solids and refrigerate the infused vodka until usage.

Homemade Sour (makes ~300 ml)

Combine 120 ml fresh lemon juice, 60 ml fresh lime juice, and 120 ml simple syrup (1:1 sugar dissolved in equal part hot water then cooled) in a jar or bottle. Shake or stir until combined.

Store refrigerated up to 1 week. Use 15 ml per cocktail as noted in the cocktail ingredient list.

Cocktail

Optional: Rim the glass. Rub a lime wedge around the rim of a highball or Collins glass and dip into 1 tsp salt if desired.

In a sturdy mixing glass or the serving glass, add 8 fresh mint leaves and 10 ml simple syrup. Gently muddle the mint 3–4 times — press just enough to release oils without shredding leaves.

Add 60 ml cucumber-infused vodka, 30 ml fresh lime juice, and 15 ml homemade sour to the glass.

Fill the glass with crushed ice (about 1 cup). Cap or cover and give the glass a gentle roll between hands (or stir briefly) to chill and integrate flavors.

Top with 90 ml club soda. Stir once gently to lift mint and distribute carbonation without flattening the soda.

Garnish with a cucumber ribbon or wheel and a mint sprig. Clap the mint between your palms briefly to release aroma before placing it in the glass.

Serve immediately with a straw or long spoon.