N/a Cucumber Mojito Recipe

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously).

Remove from heat, cool to room temperature, then transfer to a clean bottle. Store refrigerated for up to 2 weeks.

Prepare glass and muddle

In a highball or Collins glass, add the cucumber slices and mint leaves. Pour in the fresh lime juice and simple syrup. Using a muddler or the back of a spoon, gently muddle 6 cucumber slices and the mint leaves just enough to release cucumber juice and mint oils — avoid over-muddling the mint to prevent bitterness.

Add rum

Add 2 oz white rum to the glass and gently stir once to mix with the muddled cucumber, mint, and lime.

Add ice and soda

Fill the glass with crushed ice or cubed ice to near the top (about 1 cup), then top with approximately 3 oz club soda or sparkling water. Give the drink a light stir to combine without flattening the soda.

Garnish and serve

Garnish with a lime wedge or wheel and a sprig of fresh mint. Optionally slide one thin cucumber slice inside the glass along the inner wall for presentation. Serve immediately with a straw.

Notes: Adjust sweetness by increasing or decreasing simple syrup to taste. For a nonalcoholic version, omit rum and increase club soda or use a splash of extra cucumber juice.