Cool As A Cucumber Recipe

Muddle aromatics

In a shaker or mixing glass, add the 3 thin cucumber slices and 6 mint leaves. Gently muddle just enough to release cucumber juice and mint aroma — avoid pulverizing the mint (about 6-8 light presses).

Add liquids

Add 2 oz tequila blanco, 1 oz Hmong cucumber coconut liqueur (or cucumber-coconut cordial), 0.5 oz fresh lime juice, 0.5 oz fresh orange juice, 0.25 oz simple syrup, and 0.25 oz agave syrup (if using) into the shaker with the muddled aromatics.

Shake

Fill the shaker with ice (enough to nearly full). Shake vigorously for 10-12 seconds until the shaker is well chilled (or about 15-20 seconds if using a lot of crushed ice).

Prepare glass

Fill a rocks glass or short highball with crushed ice (or a large ice cube if preferred).

Double strain and serve

Double-strain the cocktail into the prepared glass to remove cucumber bits and mint flecks. Top with a small additional handful of crushed ice if needed. Stir gently once to integrate.

Thread a cucumber ribbon or wheel onto the rim or lay it on top of the ice. Add a small mint sprig and optional lime wheel. Express a small mint leaf over the drink to release oils before placing the sprig. Serve immediately.