Summer Spritz Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and liquid comes to a gentle simmer.

Add the thinly sliced cucumber and bruised mint leaves to the saucepan. Reduce heat to low and simmer very gently for 4–5 minutes — just long enough to extract fresh aromatics without cooking away brightness.

Remove the pan from heat and let the syrup steep with cucumber and mint for 20 minutes at room temperature to intensify the flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. Cool the syrup to room temperature, then refrigerate until cold. Yield: about 1 cup. Keeps up to 10 days refrigerated.

Chill a highball or large wine glass by filling with ice or placing in freezer for a few minutes. If using, prepare a cucumber ribbon: use a vegetable peeler to shave a long thin slice from the cucumber, set aside.

Remove chill ice from the serving glass and fill it with fresh crushed or cubed ice (about 1 cup).

In a cocktail shaker add 2 oz Tito's vodka, 0.75 oz St-Germain, 0.75 oz fresh lemon juice, and 0.5 oz of the chilled cucumber-mint simple syrup. Add a small handful of ice to the shaker (enough to properly chill).

Shake vigorously for about 10 seconds until well chilled.

Strain the shaken mixture into the prepared glass over the ice.

Top gently with 2.5 oz chilled club soda. Stir once gently with a bar spoon to integrate without losing effervescence.

Thread the cucumber ribbon inside the glass along the inner wall (optional) or twist and lay on top. Add a fresh mint sprig and a lemon wheel or twist. Clap the mint between your hands once before garnishing to release aroma.

Serve immediately with a straw if desired. Recommended serving: 1 cocktail.