The 10 Best Cucumber Cocktails To Make Right Now

Cucumber Margarita

English cucumber-infused blanco tequila is the secret behind this riff on the classic Margarita. 

The fresh, savory qualities of the cucumber showcase the tequila's earthy notes, and the slight bitterness counterbalances the sweetness in the triple sec and tart flavors of the freshly squeezed lime juice. A salted rim garnish highlights the bright, grassy flavors and a thinly sliced cucumber coin adds fresh aromatics to this contemporary take on the iconic cocktail.

Cucumber Basil Martini

Renowned chef and restaurateur Laurent Tourondel created this botanical-forward cocktail that combines gin, fresh cucumber, ginger, basil, and lime juice. The cool and spicy combo results in an easy-drinking cocktail that is part Mojito, part Gin Gimlet. 

Fresh cucumber, spicy ginger, and aromatic herbs complement the botanical profile of the gin and make this the perfect warm-weather aperitif. 

Frozen Cucumber Margaritas

This blended Margarita variation with chili-sumac salt from Top Chef judge Gail Simmons is an homage to the Mexican street snack fruta con chile y limón — little bags of sliced mango, cucumber, and jicama, usually sprinkled with Tajín, a spicy and sour snack seasoning.

Tequila, cucumber, coconut water, cilantro, and lime are blended over ice until it is a slushy consistency and the glass is rimmed with chili powder, sumac, and salt for an extra savory kick.

Cucumber Rose Gin Spritz

This fizzy Tom Collins-style cocktail is an English garden in a glass. Gin, freshly squeezed lemon juice, and club soda get a smoky and herbaceous upgrade with a cucumber, basil, and cardamom-infused syrup. The make-ahead syrup can be used to batch a large garden-party-sized punch or used to sweeten up non-alcoholic drinks and desserts. Dried rose petals add subtle floral aromatics and act as a beautiful garnish.

Pimm’s Cup

The primary ingredient in a traditional Pimm’s Cup cocktail (and where the drink gets its name) is the gin-based liqueur, Pimm’s No.1, an amber-hued blend of sweet citrus, aromatic herbs, spices, and quinine. While the recipe has a proprietary mix of ingredients and we don’t know for sure, cucumber is most likely not included in the blend. However, it is famously used as a garnish in the very British tall drink. 

Instead of the traditional fresh lemon juice and soda, this recipe calls for a sparkling lemon soda combined with the Pimm’s No.1, and ample garnishes of oranges, lemons, mint leaves, and, of course, cucumber.

Magnetic Pole Reversal

Bartender, author, and agave expert Jay Schroeder created this cocktail with sotol as its base. “Sotol is my absolute favorite spirit in the world,” says Schroeder, about this mezcal relative made from the dessert spoon plant. 

Basil-cucumber puree is combined with the sotol along with fresh lime juice, simple syrup, and Suze — the bittersweet gentian aperitif. To highlight sotol's “vegetal and super-funky” flavors, Schroeder suggests leaving some of the cucumber peel in the drink's basil-cucumber puree.

Cucumber Lemonade Mocktail

This sparkling, alcohol-free lemonade combines fresh lemon, lime and cucumber juices with finely chopped dill, and agave syrup, and topped with club soda. 

For the striking garnish, a super-thin slice of cucumber is pressed against the inside of a highball glass with a sprig of dill placed at the top of the drink.

Cucumber Cosmopolitan

This herbaceous take on a Cosmopolitan is from Boston’s Great Bay restaurant and is composed of gin, orange liqueur, white cranberry juice, cucumber water, and fresh lime juice. The cucumber water is made ahead by grating and straining half a cucumber through cheesecloth and extracting as much liquid as possible. This concentrated cucumber liquid acts as a flavor enhancer for the other ingredients and as a vegetal counterbalance to the orange, cranberry and lime.

Jardín Verde (Non-Alcoholic)

This refreshing non-alcoholic cocktail from Bryan Dayton is featured in Julia Bainbridge’s book, Good Drinks. 

Fragrant, slightly sweet and mildly bitter, this highball can be built directly in the glass. Non-alcoholic botanical spirit Seedlip Garden 108 combines with herbal tonic water. Additional aromatics come from a basil sprig and cucumber ribbon garnish.

Anchor’s Away

This floral tea cocktail from New York City’s Point Seven restaurant combines vodka, fresh cucumber, lime juice, and a simple syrup infused with jasmine tea. 

To note: jasmine tea is a catch-all term for teas scented with the aroma of fresh jasmine flowers or jasmine flavorings. The base for jasmine tea is typically green, but white and black teas can also be infused with jasmine. 

Infusing a simple syrup with jasmine tea flavors results in a cocktail that is delicately floral, sweet, and slightly tannic. Leftover tea syrup can be used over vanilla ice cream or a buttery pound cake.