Cucumber Cooler Recipe

Mix the fine sea salt and freshly ground black pepper on a small plate until evenly combined.

Rub the lime wedge around the rim of a chilled highball or Collins glass to moisten, then dip the rim into the salt-pepper mix to coat. Set the glass aside.

Prep cucumber

Peel half of the cucumber if desired for a milder skin flavor. Reserve two thin slices for garnish. Roughly chop about 3/4 cup of cucumber into chunks suitable for muddling.

Muddle

In a cocktail shaker, add the chopped cucumber and 8 fresh mint leaves. Add 0.5 oz simple syrup and 0.75 oz fresh lime juice. Use a muddler or the back of a spoon to gently muddle for 20–30 seconds until cucumber releases juice and mint is fragrant — avoid over-muddling the mint to prevent bitterness.

Add spirits and ice

Add 2 oz Prairie Organic Cucumber Vodka to the shaker. Fill the shaker with ice (about 1 cup) and secure the lid.

Shake

Vigorously shake for 10–15 seconds until the outside of the shaker feels cold to the touch (properly chilled and diluted).

Double strain

Place a fine mesh strainer over the prepared glass and pour the shaken mixture into the glass to remove cucumber solids and mint bits. If you prefer a bit of effervescence, leave room and top with 1 oz club soda; otherwise, omit.

Garnish and serve

Float one reserved cucumber slice inside the drink and tuck a mint sprig against the rim. Optionally slap the mint between your palms first to release aroma. Serve immediately with a short straw.