The Unicorn Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice and setting it aside while you prepare the drink (about 2 minutes). Discard chilling ice before building, or leave a few cubes if you prefer.

Muddle aromatics

In a cocktail shaker or mixing glass, add the fresh mint leaves (reserve a small sprig for garnish) and 2 cucumber slices. Add the simple syrup and fresh lemon juice. Gently muddle 6–8 times — press just enough to release cucumber juice and mint oils without shredding the mint leaves.

Add spirits and ice

Add 2 oz Ketel One Cucumber & Mint Botanical vodka to the shaker. Fill the shaker with ice (about 4–6 large cubes) and shake vigorously for 8–10 seconds to chill and slightly dilute.

Strain into glass

Discard the ice used to chill the glass if you set some aside. Fill the chilled highball glass with fresh ice (about 1 cup). Double-strain the shaken mixture into the glass using a Hawthorne strainer and a fine mesh strainer to catch small bits of mint and cucumber.

Top with ginger beer

Gently pour 3 oz chilled ginger beer over the strained cocktail. Give the drink one gentle stir (2–3 rotations) with a bar spoon to incorporate without losing carbonation.

Garnish and finish

Slide the reserved cucumber slice up the inside of the glass or lay it on top, add the reserved mint sprig, and float a lemon wheel on the rim or on top of the drink. Optionally clap the mint between your palms to release aroma before garnishing.

Serve

Serve immediately with a straw if desired. Encourage the drinker to lightly stir occasionally to keep aromatics distributed.