Happy Hour Cocktail Of The Day Recipe

Prepare glass

If you prefer a rim, run a lemon wedge around the edge of a chilled Collins or highball glass and dip the rim into coarse sugar or salt (about 1 tsp). Set the glass in the freezer or fill with ice to chill while you build the cocktail.

Muddle aromatics

In a cocktail shaker, add 3 thin cucumber slices and 6 fresh mint leaves. Gently muddle 6–8 times — press just enough to release juices and aroma without pulverizing the mint (this prevents bitterness).

Add spirits and sweetener

To the shaker with muddled cucumber and mint, add 2 oz vodka, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and a handful of ice (about 1/2 cup).

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is cold and well-chilled.

Strain

Discard the ice from the chilled serving glass if you used ice to chill it. Fine-strain the shaken mixture into the prepared glass over fresh ice (use a hawthorne and/or fine mesh strainer) to remove small cucumber pieces and mint bits.

Top with bubbles

Gently top the strained cocktail with about 2 oz sparkling water (or club soda). Give the drink a brief stir (1–2 gentle turns) to integrate the bubbles without flattening them.

Garnish and finish

Thread a thin cucumber ribbon and a lemon wheel on the rim or float them on top. Clap a small mint sprig between your palms to release its aroma and place it into the drink. Serve immediately.

Notes

Adjust sweetness by increasing or decreasing the simple syrup by 0.25 oz. For a lower-alcohol version, reduce vodka to 1 oz and increase sparkling water to 3–4 oz. To make simple syrup: heat equal parts sugar and water until sugar dissolves, cool to room temperature; store refrigerated.