Cucumber Basil Nojito Recipe

Prepare cucumber

Peel (optional) and thinly slice half an English cucumber. Reserve one long thin slice or peel ribbon for garnish. Chop the remaining slices and measure 1/2 cup. If cucumber is very watery, blot lightly with a paper towel.

Muddle aromatics

Place the chopped cucumber (1/2 cup), 8 fresh basil leaves, 1 oz fresh lime juice, and 0.5 oz simple syrup into a sturdy highball glass or mixing glass. Using a muddler or the back of a spoon, gently muddle 8–10 times until the cucumber breaks down and the basil releases aroma. Avoid pulverizing the basil into bits — press enough to bruise the leaves and combine flavors.

Add ice and soda

Fill the glass with about 1 cup crushed ice to just below the rim. Pour 4 oz chilled club soda over the ice. Use a long spoon to gently stir 6–8 times to lift the muddled mixture into the soda and chill evenly.

Finish and garnish

Taste and adjust sweetness or lime if needed (add 0.25 oz simple syrup or 0.25 oz lime juice). Thread the reserved cucumber ribbon into the glass or curl it on the rim and add a fresh basil sprig on top. Serve with a reusable straw or stirring stick.

If you want a vodka version (+5), add 1.5 oz vodka to the glass after muddling and before adding ice and soda. Stir gently 6–8 times after adding soda to combine. Proceed with garnish.