In a cocktail shaker or sturdy mixing glass, add the 4 slices of cucumber and 6 mint leaves (reserve 2 leaves for garnish). Gently muddle 6–8 times until cucumber releases juice but not pulverized — you want aromatic and fresh cucumber flavor without bitterness.

Build the cocktail

Add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz white grape juice (or retsina if using), and 0.5 oz simple syrup into the shaker with the muddled cucumber and mint.

Shake with ice

Fill the shaker with ice, close, and shake vigorously for 10–12 seconds until the outside of the shaker is cold and the mixture is well-chilled.

Double strain into glass

Fill the prepared rocks glass with crushed ice. Using a fine strainer (and the shaker strainer if possible), double-strain the cocktail into the glass to remove solids for a silky texture.

Top and finish

Top the cocktail with 1.5 oz chilled soda water to add brightness and effervescence. Gently stir once with a bar spoon to integrate.

Garnish

Garnish with the reserved mint leaves (slap between palms to release aroma), a dill sprig for a coastal, herbaceous note (optional), and a lemon wheel on the rim. Serve immediately.

Tools & Extras

Use a muddler suited to a mixing glass to avoid over-mashing herbs. A fine mesh strainer will improve texture. Serve in a chilled rocks glass if available.