This extremely refreshing cucumber and lime cocktail is the perfect drink for the summer! Use grappa or gin if you don’t have tsipouro.
Sit tight people, because I’ve got something extra special for you! 🙂 This cucumber, lime, and tsipouro cocktail is the perfect summer drink! And how can it not be? It’s full of extremely refreshing cucumber juice with subtle notes of aromatic lime and lots of ice! And don’t forget the tsipouro! Tsipouro is a Greek spirit, made from grape pomace and resembles a lot to the Italian Grappa. You can also use gin if you don’t have any of the above two!
My thought process before making this recipe was this:
When you are in a Greek tavern or “kafeneio” and order a shot (or two) of tsipouro, you usually get some sliced cucumber, olives, rusks, and cheese on the side as a meze. So, it seemed only natural to use some of these ingredients and turn them into a cocktail! I didn’t use any cheese here, though I have used some feta to make these Watermelon Margaritas with feta on the rim.
How to make cucumber juice:
It’s easier than you think! Because cucumbers are 90% (or so) water, extracting their juice is a piece of cake. Blend the cucumbers in the blender (or process in a food processor) and put a large piece of cheesecloth over a bowl. Pour the pureed cucumbers over the cheesecloth, wrap tightly and squeeze hard. All of the juice will come straight out!
You can definitely drink this without any other aromatics. But if you want that little bit of extra, then things that work really well with this cocktail are some rose geranium leaves, mint or even parsley (yes, parsley!). Rose geranium is an aromatic plant with a lemony, peppery, and rose-like aroma and I have also used it in this rose geranium tomato marmalade.
- What to use instead of tsipouro? Grappa or gin are the closest choices. I’m pretty sure that it would also taste great with vodka
- You can adjust the quantity of the tsipouro or gin to your liking. 3-4 tablespoons per serving are enough for my taste.
- You can use peeled or unpeeled English, Persian, or garden cucumbers. The color of the juice will be darker if you use them unpeeled. If you use a variety with bitter skin or waxed ones, then you should peel them first.
- Cucumber juice will keep in the fridge for 2-3 days. If some of the green stuff has settled down, just stir it gently before using.
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- 3-4 tablespoons tsipouro, or grappa, or gin
- 1/3 cup (80 grams) cucumber juice
- 1/4 of a lime
- 1 teaspoon sugar or maple syrup
- Pinch of salt
- 1 rose geranium leaf, or 3 mint leaves or some parsley
- 1/4 cup club soda or seltzer water
- 4 ice cubes
- For serving:
- Ice cubes, 2 green olives (pitted), cucumber slices
- In a shaker, lightly muddle the rose geranium leaf (or mint/parsley) with the sugar (or maple syrup), the salt, and the lime.
- Add the tsipouro, the cucumber juice, and the ice cubes and shake very well. Pour in a tall glass, add the club soda, 2-3 cucumber slices, and fill with ice cubes.
- Pierce the olives with a toothpick and place them on the rim of the glass.
You’ll need approximately 4 oz (120 grams) cucumber to make one third of a cup (80 grams) of juice.
You can use peeled or unpeeled English, Persian, or garden cucumbers. The color of the juice will be darker if you use them unpeeled. If you use a variety with bitter skin or waxed ones, then you should peel them first.
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