Cucumber Mint Fizz Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until the sugar is fully dissolved and the mixture just comes to a simmer (do not boil hard).

Infuse

Add the chopped cucumber, packed mint leaves, and lime zest to the syrup. Reduce heat to low and simmer gently for 5 minutes. The syrup will take on a pale green color and cucumber aroma.

Steep and strain

Remove the pan from heat and let the mixture steep, covered, for 20–30 minutes to deepen flavor. Strain through a fine-mesh sieve or cheesecloth into a bowl or heatproof jar, pressing gently on solids to extract liquid. Discard solids.

Chill and store

Cool syrup to room temperature, then refrigerate until cold. The syrup yields about 1 cup and will keep refrigerated in a sealed container for up to 7 days.

Fill a highball or Collins glass with ice.

Pour 2 oz gin, 0.75 oz chilled cucumber-mint syrup, and 0.5 oz fresh lime juice into a shaker or mixing glass. (If you prefer a slightly sweeter drink, increase syrup to 1 oz.)

Add a few ice cubes to the shaker, and shake briefly for 6–8 seconds just to chill and combine (a long hard shake will overly dilute). If you want a lightly integrated fizz without shaking, stir briefly instead and proceed to next step.

Strain the mixture into the prepared glass over fresh ice.

Top with about 3 oz club soda (adjust to taste). Gently stir once to combine so you retain carbonation.

Garnish with 2 thin cucumber slices placed on the glass rim or floated, and a fresh mint sprig. Clap the mint between your palms once before garnishing to release aromatics.

Serve immediately with a straw or stirrer.