Smoke On The Water Cucumber Cooler Recipe

Place the watermelon cubes in a blender and puree until smooth (about 30 seconds). Strain the puree through a fine mesh sieve into a bowl, pressing with a spatula to extract as much juice as possible. You should have roughly 1/2 cup of juice; if more, it's fine.

In a small saucepan combine the watermelon juice, sugar and 1/4 cup water. Stir to combine and bring to a gentle simmer over medium-low heat until sugar dissolves (about 2–3 minutes). Do not boil vigorously — you only need to dissolve the sugar and integrate flavors.

Remove from heat, stir in lime zest if using, let cool to room temperature, then refrigerate until chilled. Strain again into a clean container to remove any solids. Keeps covered in refrigerator for up to 1 week.

Muddle

In a cocktail shaker add the 4 thin cucumber slices and the watermelon simple syrup. Using a muddler, gently press the cucumber to release aroma and a bit of juice — do 6–8 gentle presses. Avoid shredding the cucumber; you want fragrance and a touch of vegetal liquid.

Add the Rosaluna Mezcal (2 tbs), triple sec (1 tbs), and fresh lime juice (1 tbs) to the shaker. Fill the shaker halfway with ice (about 1/2 to 3/4 cup) and shake vigorously for 10–12 seconds until well chilled.

Prepare a chilled highball or Collins glass by filling it with ice (crushed or cubed to your preference). Strain the cocktail from the shaker into the glass through a fine strainer to catch cucumber bits and any pulp.

Top with soda water (about 60 ml) if you prefer a longer, lighter drink. Gently stir once to combine.

Thread a cucumber ribbon or wheel (and a small watermelon wedge if desired) onto a pick and rest it on the glass rim. Optionally rim the glass with pickled chili salt beforehand for a spicy-sour contrast.

Serve immediately with a straw. Suggestion: present with an extra thin cucumber slice floated on top for aroma as you sip.