Pamplemousse Cooler (San Franciscan)

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

5 (½") slices cucumber, peeled
½ oz lemon juice, freshly squeezed from 1 lemon (15 mL)
¼ oz simple syrup (8 mL)
1¼ oz vodka (35 mL)
½ oz elderflower liqueur, such as St-Germain (15 mL)
1½ oz LaCroix Pamplemousse Sparkling Water (45 mL)

Garnish:
cucumber slice and lemon wedge

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.

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

Makes 1 serving.

Cook's 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.