The Botanist Recipe

Muddle cucumber

Place the 3 peeled cucumber slices in a cocktail shaker. Gently muddle 6–8 times to release fresh cucumber juice and aroma without pulverizing to avoid bitterness.

Add spirits and mixers

To the shaker with muddled cucumber, add 1.5 oz white rum, 0.75 oz dark rum, 0.5 oz Velvet Falernum, 0.75 oz Chinola passionfruit liqueur, 0.75 oz fresh lime juice, and 1 oz fresh pineapple juice.

Dry shake (optional)

If you prefer a slightly more aerated, integrated texture, add no ice and shake vigorously for 8–10 seconds to marry flavors and further extract cucumber aroma.

Shake with ice

Add 1 cup of ice to the shaker (or fill halfway) and shake hard for 12–15 seconds until the shaker is well-chilled and frosty.

Double strain into glass

Double strain the contents into a chilled coupe or rock glass filled with fresh ice (if serving on the rocks). Use a fine mesh strainer plus the cocktail strainer to catch cucumber bits and pulp for a smooth drink.

Finish with bitters

Carefully float 3 dashes of Angostura bitters on the surface: hold a bar spoon just above the drink and let the bitters fall slowly so they remain on top, creating a fragrant floater.

Thread a thin cucumber ribbon or wheel and a small pineapple wedge or leaf on a pick and lay it across the rim or float it on the surface. Serve immediately with a short straw if desired.