Chill a coupe or martini glass in the freezer or fill with ice water while you prepare the drink. Have a cocktail shaker, fine strainer (or small mesh), bar spoon, and a grater or microplane ready.

Lightly grate the cucumber or finely mince then press with the back of a spoon to release a little juice. You want about 1 to 2 teaspoons of fresh cucumber juice/pulp — enough to add a green, vegetal note without overpowering.

Add gin (2 tbs), dry white vermouth (1 tbs), fresh lemon juice (1 tbs), orange liqueur (1 tsp), simple syrup (1 tsp) and the grated cucumber (2 tsp) into a cocktail shaker.

Fill the shaker with ice until about 3/4 full. Seal and shake vigorously for 12–15 seconds to chill, dilute and integrate the cucumber flavor.

If you prefer a very clean texture, double strain: pour the shaken cocktail through a fine mesh strainer into a measuring glass or directly into the chilled coupe to remove solids. If you like a touch of texture, a single strain is acceptable.

If serving as a longer, lighter cocktail, top with about 30 ml (1 oz) of club soda: pour gently down the side of the glass and give one gentle stir with the bar spoon to combine.

Garnish & Finish

Discard ice water from the chilled glass if used. Place a thin cucumber ribbon along the inside rim or float a wheel on the surface. Add a lemon twist over the drink and rub it on the rim, then drop it in.

Optionally float an edible flower on top for a Santorini-inspired visual. Serve immediately.