Recipes From The Kitchn: Cucumber Pearl Cooler

updated Sep 12, 2019
Cucumber Pearl Cooler
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(Image credit: < a href="">Kyo Morishima)

The signature cocktail for Rich’s “Hello to Summer” rooftop gathering was inspired by the fragrant summer herbs already flourishing in his lush outdoor planters. Built around a handful of muddled basil, mint and parsley, this drink tastes fresh from the garden. You can find the same freshness, whether from the basil plant on your kitchen counter or at your local market. Here’s our recipe for the most refreshing cocktail of the summer.

(Image credit: Kyo Morishima)

This drink is a summery variation on the classic gimlet, which is made with vodka, fresh lime juice, simple syrup, and a touch of soda water.

(Image credit: Kyo Morishima)
(Image credit: Kyo Morishima)

Since he’s originally from England, Rich is used to having cucumbers as a centerpiece of an afternoon party — in proper tea sandwiches, of course! In this cocktail, he takes this garden party standby and uses it to give the drink its lovely pale green hue.

(Image credit: Kyo Morishima)

Muddling the herbs brings out their flavors, and is what gives the drink its distinctive garden-fresh taste.

(Image credit: Kyo Morishima)

Cucumber Pearl Cooler

Serves 1

Nutritional Info


  • Handful of herb leaves, such as basil, mint and/or parsley (we used all three!)

  • 1 3/4 ounces

    Pearl Black Label Vodka

  • 1 ounce

    simple syrup

  • 1 ounce

    freshly squeezed lime juice

  • 2 ounces

    pureed cucumber juice (see notes below)

  • Soda or sparkling water


  1. Place herb leaves into the bottom of a cocktail glass or shaker. Using a muddler or wooden spoon, mash the ingredients to release the flavors. (Add a splash of soda if necessary.) Fill with ice and add vodka, simple syrup, lime juice, cucumber juice, and a splash of soda.

Recipe Notes

  • For cucumber juice, peel and coarsely chop 2 cucumbers (about 1 1/2 pounds). Transfer to a food processor and blend until smooth. Pour the liquid through fine strainer set over large bowl, pressing on solids in strainer. (Discard solids.)
  • This could be served as-is (mojito-style) or strained.
  • Could be adapted for a pitcher version.
  • Serve with herbed ice cubes: Boil and cool a pot of water and pour into ice trays topped with a small mint leaf. Freeze overnight.
(Image credit: Kyo Morishima)

Recipe Developer: Nealey Dozier
Photography: Kyo Morishima
Styling: Sara Weissler
Food Styling: Lisa Homa
Gathering Sponsor: Pearl Vodka