Yroc Drink Menu Summer 2026_page_2 Recipe

Prepare glass

Chill a highball or Collins glass in the freezer for 5–10 minutes, or fill it with ice while you prepare the drink to cool the glass.

Muddle aromatics

In a cocktail shaker, add 3 cucumber slices and 6 mint leaves. Gently muddle 6–8 times—press just enough to release cucumber juice and mint oil without pulverizing the mint (about 5–8 seconds).

Build the drink

Add 2 oz white rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 oz cold brewed green tea to the shaker. Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker lid and shake vigorously for 8–10 seconds until the outside of the shaker is frosty and well-chilled.

Strain & top

Double-strain the cocktail into the chilled glass filled halfway with fresh ice to remove mint bits and cucumber pulp. Top with 2 oz club soda and gently stir once to combine.

Garnish

Thread a cucumber ribbon along the inside of the glass or float it on top, add a lime wheel on the rim and a small mint sprig. Serve with a straw.

Prep pitcher

Chill a large pitcher in the refrigerator for 10–15 minutes. Lightly bruise 24 cucumber slices and 8 mint sprigs by pressing them against the side of the pitcher or using a muddler—do not fully crush.

Combine ingredients

Pour 16 oz white rum, 6 oz fresh lime juice, 4 oz simple syrup, and 16 oz cold brewed green tea into the pitcher. Stir gently to combine with the cucumber and mint.

Chill & infuse

Refrigerate the pitcher for 30–45 minutes to let cucumber and mint infuse the mixture. Keep the mixture covered.

Serve

When ready to serve, fill each glass with ice (about 1 cup per 2 glasses depending on glass size). Pour 3 oz of the pitcher mix into each glass and top each with 2 oz club soda. Garnish each glass with a lime wheel and a cucumber slice or ribbon.