Cool-cucumber Ginger Cooler Recipe

Prepare cucumber puree

Trim ends of the 1/2 English cucumber and roughly chop. Place in a blender with 1/4 cup of the lime juice and 2 tablespoons of the simple syrup. Puree on high until very smooth, about 20–30 seconds.

Strain

Pour the cucumber puree through a fine-mesh sieve set over a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. You should have about 1/3 to 1/2 cup cucumber juice.

Assemble lemon-limeade

In a large pitcher combine the strained cucumber juice, remaining 1/2 cup lime juice, 1/4 cup lemon juice, remaining 6 tablespoons (0.5 cup) simple syrup, and 1 cup cold water. Stir vigorously to combine. Taste and adjust sweetness by adding up to 2 additional tablespoons simple syrup if desired.

Chill

Add 3 cups of ice to the pitcher or refrigerate the base for at least 15 minutes to chill thoroughly before adding ginger beer.

Finish with ginger beer

When ready to serve, gently pour 2 cups of chilled ginger beer into the chilled lemon-lime-cucumber base. Stir once gently with a long spoon to combine, preserving the carbonation.

Prepare glasses

Fill 4 serving glasses with shaved ice or a few ice cubes if using. Add 2 cucumber slices and 1 lime wheel into each glass and tuck 2 mint leaves beside the garnish for aroma.

Serve

Pour the cooler evenly into the prepared glasses. Top each with a little extra ginger beer if the fizz has settled. Give each a short stir before drinking. Serve immediately.

Optional tweaks

For a spicier ginger note, substitute up to 1/2 cup of the ginger beer with ginger syrup (adjust simple syrup down) or muddle a thin slice of fresh ginger with the cucumber before blending.