Muddled Mint and Cucumber Cooler Cocktail, a quick and light sip for those warm summer days. Or really anytime you just want a refreshing libation.
My homeslice, Samantha went and made a cookbook, The Weeknight Mediterranean Kitchen. It’s all about her signature topic, Mediterranean cooking. I’ve known Samantha for years and she is a genuine down to earth kind of cook with serious roots that has been documenting her recipes for years over at The Little Ferraro Kitchen and is one hell of a cook. With the data and deliciousness surrounding the Mediterranean diet, it’s fine timing on her part to make a chronical of her best recipes to share on bookshelves with you.
After a quick flip through, I dog-eared 9 to 10 recipes to make right out of the gate. From a homemade harissa, so I can save some cash at the market, to a beautifully deconstructed baba ganoush, this one is a simple cookbook with tons of flair for true weeknight cooking – without sacrificing flavor. A must have for anyone looking to hone in on Mediterranean flavors and recipes. Heck, I may know a few people I am gifting this to for the holidays to spark a little creativity in their menus.
If you are a seasoned cook or just looking to get into a cuisine known for fresh seasonal flavors, check out The Weeknight Mediterranean Kitchen. It’s the perfect combo of recipes to challenge you and keep the taste buds happy!
Also high fives to Samantha for her success! Keep on rockin.
Also, is there anything more refreshing then cucumber in a cocktail?
I don’t think so. Now, if you are over the legal drinking age, go make this.
Muddled Mint and Cucumber Cooler Cocktail
- 1 small cucumber sliced on a bias
- 1/4 cup fresh mint leaves plus more for garnish
- 1 cup lemonade
- 1 oz gin
Muddle 3 to 4 slices of cucumber with the mint in a shaker with ice, lemonade and gin.
Shake well and pour into a tall 8-ounce glass.
Garnish with extra cucumber slices and mint leaves.