Farewell-to-Summer Cocktail

Though we’ve officially entered fall, the temperatures suggest otherwise. Rather than crave a spicy, warming cocktail, my taste buds beg for “cool and refreshing.” My go-to this past weekend was a Cucumber Mint Mojito with a lemon-y twist.

Made from ingredients that are most likely hiding in your kitchen right now, this drink is great single-serving style, or made in big batches and served in a pitcher at a backyard party. All you need is: white rum of your choice—I use a white agricole rum, recommended by O.C. cocktail guru Gabrielle Dion in my bar-cart post —sugar, one cucumber, fresh mint, lemon juice, and club soda. Here’s the recipe:

Cucumber Mint Mojito
1 lemon, cut in half, plus a slice for garnish

2 sprigs fresh mint leaves

1 tablespoon sugar (either white or raw)

2 slices cucumber, diced, plus one for garnish

2 ounces white rum

4 ounces club soda

Squeeze the juice of half a lemon into a highball glass. Add the mint leaves and sugar and muddle together with the back of a spoon or muddler. Place the diced cucumber into the glass and fill with ice cubes. Pour in the rum and top off with club soda. Garnish with a lemon slice and an additional sprig of mint. Enjoy!

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