I think most of you know about my love affair with mojitos so when Jeanine (our photographer) told me she had a cucumber mojito recipe I was all ears. I love agua de pepino (fresh cucumber water) as well as cucumber martinis, so it only made sense to make a refreshing cucumber mojito. I had to make one before my yerba buena (mint plant) shrivels up in the cold Colorado winter.
This has been the perfect cocktail during this unusually warm weather we’ve had here in Colorado. I figure I better enjoy as many cold drinks as possible before our major snowfall brings in the cold weather and I’m forced to trade in my ice cold drinks for warmer ones.
I also have a beautiful IMUSA bamboo mortar and pestle perfect for grinding, crushing, and mixing. It’s been patiently sitting on my countertop waiting to have something muddled. Muddling is the act of releasing oils from herbs, like mint, by pressing against the leaves gently, without bruising the leaves of the herb. The mint oil released from the leaves during muddling, in combination with the cucumber and lime juice give this drink its refreshing aroma and taste.
This recipe can be increased to make a pitcher and can be made a few hours in advance for a fiesta or just because. Just add alcohol at serving time. This drink tastes just as yummy without the alcohol.
- ½ lime, juiced
- ½ lime, cut into wedges
- 3-4 sprigs fresh mint leaves
- 1 tablespoon white sugar
- 1/2 a cucumber, peeled and pureed
- 2 ounces white rum
- 4 ounces club soda
- Puree cucumber in a food processor with the fresh lime juice. Pour into a glass filled with ice.
- Gently muddle lime wedges, mint, and sugar in the muddler.
- Add the muddled ingredients to the glass with rum and club soda.
Note: IMUSA sent us the bamboo mortar and pestle to try out and we were compensated for writing this recipe post, however, the recipe is ours and so is our opinion about this beautifully crafted bamboo product.
Photography by Jeanine Thurston