Smashed Cucumber Spritz

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.

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”

1. 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.
2. 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.
3. Seal the container and set it in the fridge for an hour, the cucumbers will continue to release some extract.
4. 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?

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.

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