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Mint Cooler Cocktail with Berry and Cucumber

Berry, Mint and Cucumber Cooler
Ryan Scott
Cook Time:
5 mins
Prep Time:
5 mins

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!


Fruity ice cubes
  • 1 pint raspberries
  • 1 pint blackberries
  • 1/2 English cucumber, diced
  • 1/2 cup lime juice
  • 2 cups water
  • 1/2 cup orange juice
Mint Cooler Cocktail
  • 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


For the fruity ice cubes:


Divide the berries and cucumber between 2 ice cube trays, filling each cube about 1/3 full.


Mix the water, orange juice and lime juice together. Add to the ice cube trays, filling the cubes 3/4 full.


Freeze the ice cubes until fully frozen, at least 4 hours.

For the cooler:


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.


Add the booze and soda. Stir to combine.


Top the pitcher with half of the flavored ice cubes.


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.