I’ve said it before, but this time I really mean it: I am fully, deeply, no-turning-back embracing spritz season this summer, and this Smashed Cucumber Spritz will absolutely be on repeat.
You start with smashed cucumber, lemon juice, turbinado sugar, and a good amount of mint, and just muddle it all together and let it sit until it turns into something fresh and bright. It’s not a syrup so much as it is a quick infusion. From there, it’s all about the bubbles. Prosecco gets poured right over the top with a splash of seltzer, and it turns into something crisp, lightly sweet, and wildly easy to drink.
It’s refreshing without being boring, simple without feeling basic, and exactly what I want when it’s warm out and everything should feel a little more effortless.
Table of contents
Ingredients you’ll need for this cucumber spritz
For the simple “syrup”
- 1 medium seedless cucumber
- 1/2 lemon, for juicing
- 2 tablespoons Turbinado sugar
- 1/2 cup fresh mint
For one cocktail
- 1 ounce cucumber syrup
- 3 ounces dry prosecco or cava
- 1-2 ounces seltzer water
- Fresh mint, for garnish
Ingredient substitutions
- Lemon: Can be swapped for lime juice
- Prosecco: To make a mocktail, swap for alcohol-free sparkling wine, sparkling white grape juice, or add more seltzer
- Seltzer: Swap for club soda or sparkling water
- Mint: Can be swapped for basil or rosemary
How to make the cucumber simple “syrup”
- Halve the cucumber and set one half to the side. Take one half and slice it lengthwise, then use the palm of your hand on the flat side of the knife to smash the cucumbers, cut-side-down. Slice the smashed cucumbers and add them to a container.
- Squeeze in the juice from 1/2 of a lemon (2 tablespoons), 2 tablespoons Turbinado sugar, and tear in 1/2 cup of fresh mint. Muddle this all together, you’ll see the cucumbers immediately start to release some liquid.
- Seal the container and set it in the fridge for an hour, the cucumbers will continue to release some extract.
- When you’re ready to make a cocktail, strain the liquid “syrup” out of the cucumber mixture.
Storage and how to prep ahead of time
The cucumber “syrup” can be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours. For the best flavor, strain it right before serving, but you can also strain it and keep it chilled if that’s easier.
The cocktail is best when made right before serving so the prosecco and seltzer stay nice and bubbly.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more cocktail recipes?
Lychee Spritz
Strawberry Paper Plane
Gin de Cassis
And that’s it for this Cucumber Spritz!
If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
For the cucumber simple "syrup"
- 1 medium seedless cucumber
- 1/2 lemon, for juicing
- 2 tablespoons Turbinado sugar
- 1/2 cup fresh mint
For one cocktail:
- 1 ounce cucumber syrup
- 3 ounces dry prosecco or cava
- 1-2 ounces seltzer water
- Fresh mint, for garnish
Instructions
- Halve the cucumber and set one half to the side. Take one half and slice it lengthwise, then use the palm of your hand on the flat side of the knife to smash the cucumbers cut side down. Slice the smashed cucumbers and add them to a container.
- Squeeze in the juice from 1/2 of a lemon (about 2 tablespoons), 2 tablespoons Turbinado sugar, and tear in 1/2 cup of fresh mint. Muddle this all together. You’ll see the cucumbers immediately start to release some liquid.
- Seal the container and set it in the fridge for an hour. The cucumbers will continue to release some extract. You can store this for up to 24 hours, if you’d like to prep ahead.
- Take the remaining cucumber half and use a peeler to make nice long strips. Use these to line four wine glasses.
- To make the cocktail, strain the liquid “syrup” out of the cucumber mixture. To a cucumber-lined wine glass, add crushed ice, 1 ounce of the syrup, 3 ounces of dry sparkling wine, then top with seltzer water. Garnish with mint and enjoy.
Comments
A lovely light drink for a hot day! Maybe my cucumber wasn’t as juicy, but I don’t believe I had enough cucumber syrup to make 4 drinks. Probably 3. I also found I wanted a bit more syrup than 1 oz. I look forward to trying it with lime and might try it with light tonic instead of club soda next time as there will be a next time!
I’m so glad you liked it and thank you so much for this feedback and taking the time to leave a review! Let me know how it is with tonic 🙂
I saw this recipe on your YouTube (I’ve been a quiet fan for a long time!) and absolutely had to jump on it! It did not disappoint. I actually just did a NA cucumber mojito style where I just used the syrup with some Fever Tree light tonic and crushed some mint and lime in the glass but also did a cute little strip of cucumber. Was super refreshing! And as a Canadian I can confirm we have the best cucumbers!
Hi!! I’m so glad you loved it and this is great to know that it works well as a NA option and what you did. Thank you for taking the time to leave a review <3
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