Place chopped cucumber, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 4–5 minutes to extract cucumber flavor.

Remove from heat and let cool 10 minutes. Stir in lime zest (optional) for extra brightness.

Strain the mixture through a fine mesh sieve or cheesecloth into a small jar, pressing on solids to extract liquid. Discard solids. Chill syrup before using. Makes about 3/4 cup; store refrigerated up to 1 week.

Coo LIGH BUD Cocktail Assembly

Prepare glass and ingredients

Chill a highball or Collins glass by filling with ice or placing in freezer for a few minutes. Gather gin, elderflower liqueur, cucumber syrup, lime juice, mint, cucumber ribbons and tonic.

Muddle cucumber and mint

In a mixing glass or shaker, place 2 cucumber slices and mint leaves. Gently muddle once or twice — just enough to release cucumber juice and mint aroma without shredding the mint.

Build and shake

Add gin (2 oz), elderflower liqueur (1/2 oz), fresh lime juice (3/4 oz), and light cucumber syrup (1/2 oz) to the muddled mixture. Add a handful of crushed ice and shake vigorously for 8–10 seconds to chill and lightly dilute.

Strain and top

Discard ice from chilled glass if used. Double-strain the shaken cocktail into the glass over fresh crushed ice. Top gently with cold tonic water or sparkling water (about 2 oz). Stir once gently with a bar spoon to integrate.

Garnish and serve

Thread a cucumber ribbon up the inside of the glass or place it on top, add a lime wheel on the rim, and tuck remaining mint leaves beside it. Add an edible flower if using. Serve immediately with a short straw.