By late July, the garden (or at least the farmers market) is overflowing with cucumbers, and there are only so many salads a person can make. This spritz is our favorite way to drink them instead. A spritz is just a tall, bubbly drink lengthened with something sparkling; this one is cold, green, and lightly herbal, the kind of thing you can batch for a patio afternoon without anyone missing the alcohol.
The recipe works two ways. On its own, it is a bright cucumber mocktail built on lime, mint, and soda. With two ounces of an herbal non-alcoholic spirit added, it gains a drier, more grown-up backbone. If you are new to that category, our recent guide to the rise of zero-proof spirits covers what these bottles are and how to pick one. A garden-style botanical spirit (something built on herbs rather than citrus or spice) is the natural fit here.
Ingredients
- 5 thin slices of cucumber, plus a ribbon or slice for garnish
- 6 to 8 fresh mint leaves
- 0.75 oz fresh lime juice
- 0.5 oz simple syrup (equal parts sugar and water, stirred until dissolved)
- 2 oz herbal zero-proof spirit (optional but recommended)
- 3 to 4 oz chilled soda water
- Ice
Instructions
- In a shaker, gently muddle the cucumber slices and mint with the lime juice and simple syrup. Press just enough to release the juices; grinding the mint to paste turns it bitter.
- Add the zero-proof spirit, if using, and fill the shaker with ice.
- Shake for about 10 seconds, until the tin is frosty.
- Fine strain into a tall glass or wine glass filled with fresh ice. Straining out the muddled bits keeps the drink crisp instead of murky.
- Top with soda water and give it one gentle stir to lift everything together.
- Garnish with a cucumber ribbon and a slapped mint sprig. (Clap the mint between your palms once; it wakes up the aroma.)
Variations
- Basil garden spritz: Swap the mint for 4 or 5 basil leaves. The drink turns slightly peppery and pairs beautifully with tomato-heavy summer meals.
- Spicy cucumber: Muddle in one thin slice of jalapeño with the cucumber. The heat stays gentle and plays well against the cool cucumber. If you like this direction, our Grapefruit Glow Paloma scratches a similar itch.
- Elderflower version: Replace the plain soda with elderflower tonic. It adds a floral sweetness, so cut the simple syrup back to 0.25 oz.
- Honey swap: Use honey syrup (equal parts honey and warm water) instead of simple syrup for a rounder, softer sweetness. We use the same trick in our Lavender Honey Lemonade, and it works just as well here.
- Batch it: For a pitcher that serves six, muddle 30 cucumber slices and a generous handful of mint with 4.5 oz lime juice and 3 oz simple syrup, strain into a pitcher with 12 oz zero-proof spirit, and refrigerate. Top each glass with soda when serving, not before.
Final Thoughts
This is a forgiving recipe, and that is the point. Cucumber and mint are hard to ruin, the sweetness is easy to adjust, and the optional spirit means one pitcher can serve both the zero-proof crowd and anyone who just wants something cold and green. One honest note: without the NA spirit, the drink leans light and quenching rather than complex. That is not a flaw on a 95 degree afternoon. But if you want the version that feels like a proper cocktail, the herbal bottle earns its place.