The Drunken Monk Recipe

Muddle cucumber

Place the peeled and sliced cucumber in a cocktail shaker or mixing glass. Muddle gently until broken down and releasing juice (about 20–30 seconds).

Combine with sake

Add 6 fl oz dry sake, 0.5 fl oz fresh lime juice and 0.5 fl oz simple syrup to the shaker with the muddled cucumber.

Add ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds to chill and slightly dilute the mixture.

Double-strain the mixture through a fine mesh strainer into a clean mixing glass or pitcher to remove cucumber solids. Set aside.

Make the purée

In a small blender or with an immersion blender, combine 4 hulled strawberries, 0.5 tsp granulated sugar and 0.25 fl oz lemon juice. Blend until smooth (10–15 seconds).

Press the purée through a fine mesh sieve into a small bowl to remove seeds. Use the back of a spoon to help push through—should yield about 0.5–0.75 fl oz of strained purée.

Build the cocktail

Pour about 2.5 fl oz of the strained cucumber-sake base into a chilled coupe or rocks glass. Add 0.5 fl oz of the strained strawberry purée and gently stir once or twice to integrate color while preserving a subtle layered look.

Top (optional)

If you prefer a lighter, effervescent drink, top with 1 oz club soda poured gently down the side of the glass.

Garnish

Thread a thin cucumber ribbon and a strawberry slice on a pick or rest them on the rim and add a mint sprig. Serve immediately.

If making multiple servings, scale the cucumber-sake base and purée proportionally and keep chilled; assemble individually just before serving.