This cucumber mojito is made with muddled fresh mint, lime, and cucumber slices, and mixed with homemade cucumber vodka. It’s a refreshing twist on the classic mojito, and a great way to use cucumber vodka.
I’m all about mojitos in the summer. They’re a great way to use up fresh mint (which grows like a weed!) and the variations are endless. Like margaritas, you can add fruit, coconut, or citrus to mojitos to mix your favorite flavors.
Mojitos are traditionally made with rum, but if you’re not a fan of rum, or simply want to try something different, this cucumber vodka mojito might be right up your alley!
I made this cocktail using my Homemade Cucumber Vodka. Making infused vodka is a great way to expand your liquor collection for some unique summer cocktails. Besides cucumber, you can make other infused vodkas with fruit, fresh herbs, or flowers (such as hibiscus). If you’re looking for more recipes with cucumber vodka, I have some other recommendations in that post.
- Cucumber vodka (homemade is best—find instructions here)
- Fresh mint leaves
- Cucumber slices
- Club soda
Combine the mint leaves, limes, cucumber slices, and sugar in a highball glass.
Muddle to release the oils and juices.
Top with ice cubes.
Add the vodka and club soda, then stir.
Garnish with cucumber and lime slices and serve immediately.
If you don’t have a muddler, you can use the back side of a spoon, or the handle end of a spatula or serving spoon. If you like making cocktails, I would recommend investing in a muddler—they’re super cheap and have ridges on the end to help mash up the ingredients.
If you like a little kick in your drink, add some fresh sliced jalapeños when you muddle the lime, mint, and cucumber.
🥗 Serving Suggestions
If you’d like to make these mojitos as part of a meal, I’d recommend pairing them with Caribbean dishes, such as Cuban (where mojitos hail from) or Puerto Rican.
Arroz con gandules (or rice with pigeon peas) is a classic Puerto Rican dish. The dish is fresh and flavorful from all of the fresh herbs, garlic, and peppers in the cooking base (sofrito) that is added to the rice.
This veggie jibarito burger has tostones (twice-fried green plantains) for buns and is topped with all of the classic fixins! It’s a take on the vegan jibarito, and also happens to be gluten free depending on the veggie burger you use.
- 10 fresh mint leaves
- 3 wedges lime
- 4 cucumber slices
- 1 1/2 tablespoons sugar
- 1 cup ice cubes
- 1 1/2 ounces cucumber vodka
- 4-6 ounces club soda
- Cucumber slice (for garnish)
- Lime slice (for garnish)
- Combine the mint leaves, limes, cucumber slices, and sugar in a highball glass. Muddle to release the oils and juices.
- Top with ice cubes.
- Add the vodka and club soda, then stir.
- Garnish with cucumber and lime slices and serve immediately.
- I recommend making your own cucumber vodka because it tastes fresher than storebought. Find the instructions here.
- If you don't have a muddler, you can use the back side of a spoon, or the handle end of a spatula or serving spoon. If you like making cocktails, I would recommend investing in a muddler—they're super cheap and have ridges on the end to help mash up the ingredients.
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Nutrition Information:Yield: 1 Serving Size: 1 drink
Amount Per Serving: Calories: 150