Ingredients
Cucumber-Mint Syrup
-
1/2 cup (100 g.) granulated sugar
-
1/2 cup water
-
2 Persian cucumbers, coarsely grated
-
1/4 cup packed fresh mint leaves
Assembly
-
10 to 12 fresh mint leaves
-
1 1/2 oz. white rum
-
1 oz. fresh lime juice
-
3/4 oz. Midori
-
Ice
-
Soda water, for topping off
-
Honeydew melon ball and thick Persian cucumber slice, for serving
Directions
Cucumber-Mint Syrup
Step 1: In a small pot over medium heat, cook sugar and water, stirring occasionally, until sugar is dissolved, about 3 minutes.
Step 2: Remove from heat. Stir in cucumbers and mint. Let cool, then strain syrup through a fine-mesh sieve into a clean jar or bottle. Refrigerate until ready to use.
Step 3: Make Ahead: Syrup can be made 1 week ahead. Keep refrigerated.
Assembly
Step 1: To make 1 drink, in a Collins glass, combine mint, rum, lime juice, Midori, and 3/4 oz. cucumber-mint syrup. Gently muddle mint until wilted, 15 to 20 seconds; do not break the leaves.
Step 2: Fill glass with ice. Top off with soda water and gently stir to combine. Garnish with a melon ball and cucumber slice.
Click here to find out more. --> Best Cucumber-Melon Mojito Recipe - How To Make Cucumber-Melon Mojitos