Pamplemousse Cooler (Vodka-Cucumber Cocktail With Grapefruit LaCroix) Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 29, 2018
20160711-la-croix-cocktails-pamplemousse-cooler-vicky-wasik-3.jpg
Vicky Wasik

Cool off with this vodka cocktail, which gets a delicate vegetal flavor from muddled cucumber. Created by Christopher Longoria of San Francisco's 1760, it has a soft sweetness from elderflower liqueur.

Recipe Facts

5

(1)

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • 5 half-inch slices peeled cucumber
  • 1/2 ounce (15ml) fresh lemon juice from 1 lemon
  • 1/4 ounce (8ml) simple syrup (see note)
  • 1 1/4 ounces (35ml) vodka
  • 1/2 ounce (15ml) elderflower liqueur, such as St-Germain
  • 1 1/2 ounces (45ml) LaCroix Pamplemousse Sparkling Water
  • Cucumber slice and lemon wedge, for garnish (optional)

Directions

  1. Add cucumber, lemon juice, and simple syrup to a cocktail shaker. Muddle until cucumber is broken up. Add vodka and elderflower liqueur and fill with ice. Shake until well chilled, about 15 seconds.

  2. Top with sparkling water and fine-strain into an ice-filled rocks glass. Garnish if desired and serve immediately.

Special equipment

Muddler, cocktail shaker and strainer, fine-mesh strainer

Notes

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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