As we near the end of what has been simultaneously the longest and shortest summer on record (2020 is one for the books, folks!), Labor Day is going to have to pull double- or maybe even triple-duty. Most of us need more than a day off and a hot grill. I, for one, could use a vacation and a day at the spa.
But since I am, like most of you, squarely situated at home, far from the beach where I would normally spend Labor Day weekend breathing in my last few gulps of sea air before pouting my way back to town, I’m improvising.
I’m still not sure what I’m cooking this weekend, but I’ve already decided what I’ll be drinking.
This Cucumber Spa Spritzer is the only thing I could imagine having at arm’s reach this weekend, while I contemplate what the rest of the year holds. It has minimal ingredients, can be made well ahead of time, and is a blank canvas for endless variations. Still or sparkling? Sweet or savory? Dry or spiked?
Cucumber as a beverage is one of my favorite flavors, and here I’ve paired it with a prepared elderflower syrup for a touch of sweetness and the most subtle floral endnote. A few squeezes of lemon juice and a splash of sparkling water finish it off for an ultra-refreshing poolside cooler (even if that pool is of the inflatable variety).
There are plenty of ways to make this drink your own. If the elderflower is too floral for your taste, you can use plain simple syrup, or one infused with mint, basil, or fruit purée. Use lime instead of lemon for a cucumber margarita base, or blend the whole thing with ice for the most refreshing frozen drink.
This version is non-alcoholic, but if it’s your style, a splash of gin and an elderflower liqueur (like St. Germaine) would mingle just right.
Cucumber Spa Spritzer
Makes 4 servings
Ingredients
- 2 cucumbers, peeled and cubed
- 3 oz elderflower syrup
- 2 oz lemon juice
- 1 cup sparkling water, or as needed
- Thinly sliced English cucumber, for garnish
- Lemon peels, for garnish
Directions
- Place the cucumber in a blender, and process until very smooth. Add water 1 tablespoon at a time, if needed to facilitate blending.
- Strain the blended cucumber through a fine mesh sieve, if you like (if using a high-powered blender, this may be unnecessary). Cover and refrigerate until needed.
- For each drink, fill a cocktail shaker with ice. Add 1/2 cup of the blended cucumber, 3/4 oz elderflower syrup, and 1/2 oz lemon juice. Shake until very cold, then strain over ice into a highball glass. Top with about 1/4 cup sparkling water and garnish with cucumber and a lemon peel.