Trim and slice the cucumber into chunks. In a small blender or food processor, pulse the cucumber with kosher salt and lime zest until very smooth (about 10–15 seconds). Taste and add up to 0.25 oz simple syrup if the cucumber is too vegetal or sharp. Strain the puree through a fine mesh sieve into a small bowl, pressing to extract as much liquid as possible. Reserve about 0.75–1 oz of the cucumber liquid for each cocktail (this recipe uses roughly 2 oz total cucumber liquid). Discard solids.

Cocktail Base

Combine and shake

Add Cimarron Blanco (1.5 oz), St. George Valley Gin (0.5 oz), fresh lime juice (0.75 oz), fresh jicama juice (1 oz), cilantro liqueur (0.5 oz), and 2 oz of the reserved salted cucumber liquid into a cocktail shaker. Fill the shaker with ice.

Dry-shake (no ice) for 5–7 seconds if you want extra integration and texture, then add ice and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Double-strain the cocktail through a fine-mesh sieve into a chilled coupe or a rocks glass filled with fresh large ice. This removes any remaining cucumber solids and provides a clean, silky texture.

Finish & Garnish

Salt the rim (optional)

If using a salted rim, rub a lime wedge around the glass rim and dip lightly into flaky sea salt or kosher salt so the rim has a thin salt edge.

Garnish with a long cucumber ribbon or a cucumber coin tucked against the inside of the glass and a small cilantro sprig laid across the top. Serve immediately.