Chef notes
This mint cooler cocktail is dangerously delicious. You can't go wrong with the combination of the refreshing cucumber and mint with sweet berries.
Technique tip: Muddling the berries, cucumber and mint releases the oils from the herb and helps to marry the flavors.
Swap option: For a tropical twist, swap in tequila, pineapple and mango. To keep it family friendly, skip the booze and have a delicious mocktail!
Ingredients
- 1 pint raspberries
- 1 pint blackberries
- 1/2 English cucumber, diced
- 1/2 cup lime juice
- 2 cups water
- 1/2 cup orange juice
- 1 pint fresh raspberries, divided
- 1 pint fresh blackberries, divided
- 1/2 English cucumber, thinly sliced, divided
- 1 bunch mint, divided
- 1/2 750-milliliter bottle vodka or gin
- 20 ounces sparkling lime soda
Preparation
For the fruity ice cubes:
1.Divide the berries and cucumber between 2 ice cube trays, filling each cube about 1/3 full.
2.Mix the water, orange juice and lime juice together. Add to the ice cube trays, filling the cubes 3/4 full.
3.Freeze the ice cubes until fully frozen, at least 4 hours.
For the cooler:
1.In a medium pitcher, combine half the raspberries, half the blackberries, half the cucumber slices and about 10-12 mint leaves. Using a muddler, straight rolling pin or wooden spoon, smash everything together until combined.
2.Add the booze and soda. Stir to combine.
3.Top the pitcher with half of the flavored ice cubes.
4.In a tall Collins-style glass, add 3-4 flavored ice cubes, a few berries and a couple of cucumber slices. Fill the glass with the cooler and garnish with a mint sprig.
