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Cucumber Cooler


  • 2 Oz Gin
  • 1/2 Lime
  • 3/4 Oz Cucumber juice
  • 1/2 Oz Rosemary syrup
  • Club Soda


  • 1 Cucumber wheel
  • Rosemary




  1. For rosemary syrup combine 1 cup fresh rosemary leaves and 1;2 cup hot water in a medium bowl. Stir in 1/2 cup agave syrup, cove and let stand for 45 minutes. Pour mixture through a fine sieve into a 2 cup container; cool to room temperature. Cover and chill.
  2. For cucumber juice puree 1 medium cucumber, cubed, in a blender or food processor. Pour mixture through a fine sieve into a 1 cup container. Cover and chill.
  3. Fill cocktail shaker half full of crushed ice, add gin, lime, cucumber juice and rosemary syrup. Shake vigorously; strain into a collins glass full of ice. Top with club soda and garnish.


For a virgin cucumber cooler double the rosemary syrup.