Cucumber And Watermelon Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and liquid comes just to a simmer, about 3–5 minutes. Remove from heat.

If infusing with cucumber: add 1/2 cup fresh cucumber peels (no bitter green skin if old) to the hot syrup, cover, and steep for 20–30 minutes until cucumber aroma is prominent. Strain out peels through a fine mesh sieve or cheesecloth. Cool syrup to room temperature, then refrigerate. Keeps 7–10 days refrigerated.

Chill cocktail glass (coupe or rocks glass) by filling with ice water and setting aside while you build the drink.

Add 2 oz pearl cucumber vodka, 1 oz watermelon liqueur, 1/2 oz house simple syrup, and 1/2 oz fresh lime juice to a cocktail shaker.

Fill the shaker with ice (about 1 cup).

Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Dump ice water from the chilled glass and strain the cocktail into the glass using a fine strainer or Hawthorne strainer to remove small ice shards.

Skewer 3 watermelon cubes onto a small cocktail pick. Lay the skewer across the rim of the glass or rest on the glass edge.

Float 2–3 thin cucumber slices atop the drink or slide a thin cucumber ribbon down the inside of the glass for visual effect.

Optional: run a thin cucumber slice around the rim before placing the garnish to add aroma. Serve immediately.