Cucumber Mint Rye Rickey
Cool cucumber, fresh mint, and rye whiskey make a crisp, bubbly rickey with a clean lime snap.
Prep: 5 · Cook: 5 · Total: 10 · Serves: 1 · Difficulty: Easy · Rating: 4.8/5 (186 reviews)
INSPIRED BY
This original rickey borrows the bright structure of a classic whiskey highball and gives it a cool cucumber lift. Mint and lime keep the drink lively instead of sugary.
Story
Theo likes a drink that arrives with a little swagger and no long backstory. This one tastes like a roadside cucumber stand wandered into a good cocktail bar. Mint brings the cool herbal bite, while lime keeps the whole glass brisk. Make one for the cook and one for the friend who always shows up early.
By Theo
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 6 fresh mint leaves
- 2 ounces rye whiskey
- 2 ounces chilled cucumber juice
- 1/2 ounce fresh lime juice
- 2 ounces chilled sparkling water
- Ice and a cucumber ribbon, for serving
Instructions
- Add the sugar, water, and mint leaves to a small saucepan over medium heat.
- Warm for 2 minutes, stirring until the sugar dissolves, then cool briefly and remove the mint.
- Fill a tall glass with ice and pour in the rye, cucumber juice, lime juice, and 1 tablespoon mint syrup.
- Stir gently until the drink is cold and the syrup is evenly blended.
- Top with sparkling water and give the glass one slow lift from the bottom with a bar spoon.
- Garnish with a cucumber ribbon and a mint sprig, then serve right away.
Chef Tips
- Use fresh cucumber juice for a cleaner flavor; blend peeled cucumber and strain it if needed.
- The mint syrup keeps covered in the refrigerator for up to 5 days.
- For a lower-proof pour, use 1 1/2 ounces rye and add an extra splash of soda.
- Chill the glass first if you are serving without much ice.
Cook's Notes
- Keep the mint syrup lightly flavored so it does not overpower the cucumber.
- Add the sparkling water last to preserve the fizz.
- Taste the cucumber juice before mixing; watery fruit may need an extra teaspoon of syrup.