Happy Hour: Sueño

Cucumber haters beware. This tart yet refreshing cocktail might make you rethink your distaste. When muddled with rosemary, lime juice, and simple syrup, the flavor of the cucumber is subdued, and what remains is the essence of the cool vegetable — well, technically a fruit, but you know what I mean.

I usually associate vodka with this sort of herbaceous, earthy concoction, but tequila makes a surprisingly sublime match for the woody herb and crunchy cuke. A tonic float adds a bubbly, carbonated finish. To think outside the bartending box, make this drink and read more.





10 rosemary leaves, plus 1 sprig for garnish
6 thinly sliced unpeeled cucumber wheels
3/4 ounce fresh lime juice
1/2 ounce simple syrup
2 ounces blanco tequila
1 ounce chilled tonic water


  1. In a cocktail shaker, muddle the rosemary leaves with 3 of the cucumber wheels, the lime juice, and the simple syrup. Add ice and the tequila and shake well.
  2. In a highball glass layer the remaining three cucumber wheels with ice. Strain the drink into the prepared highball glass, gently stir in tonic water and garnish with rosemary sprig.

Makes 1 cocktail.