Yroc Drink Menu Summer 2026_page_1 Recipe

Prepare glass and aromatics

Place 3 cucumber slices and 6 fresh mint leaves in the bottom of a highball or Collins glass. Gently muddle 6–8 times to release cucumber juice and mint aroma — avoid pulverizing the mint to prevent bitterness.

Build the cocktail

Add ice to the glass until about two-thirds full (or use crushed ice). In a cocktail shaker, combine 1.5 oz vodka, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 0.25 oz elderflower liqueur if using. Add one scoop of ice or a few ice cubes to the shaker and shake vigorously for 10–12 seconds until well chilled.

Assemble and top

Strain the shaken mixture over the muddled cucumber and mint in the glass (use a fine strainer if you prefer less pulp). Top with 2 oz club soda. Gently stir once to integrate soda without flattening the bubbles.

Garnish

Add a lemon wheel on the rim and a fresh mint sprig set into the drink for aroma. Optionally tuck a thin cucumber ribbon along the inside of the glass for visual appeal.

Serve immediately with a straw or stirring stick.

Prepare berry base

Place 2 tbsp mixed berry puree (blend fresh or thawed berries) in the bottom of a chilled highball glass. Add 0.5 oz fresh lime juice and 0.25 oz agave syrup; stir to combine.

Add ice and sparkling water

Fill the glass with crushed ice to the top. Pour 4 oz sparkling water over the ice and gently fold the mixture once to lift the berry flavor through the drink without fully homogenizing — you want a layered, refreshing appearance.

Garnish & serve

Top with 3 fresh berries skewered or floated on top and a small mint sprig if desired. Serve immediately with a straw.

To make the classic lighter, substitute vodka with 1.5 oz gin or 1.5 oz white rum. For a lower-sugar cocktail, reduce simple syrup to 0.25 oz and increase club soda by 1–2 oz. To batch for 8 servings, multiply ingredient volumes by 8 and prepare in a pitcher, adding club soda and ice only when serving to maintain fizz.