Raspberry Cucumber Cooler
(courtesy of Boyd Allen, bartender at The Z Bar in Reno. Serves 1)
4 fresh raspberries, muddled
2 tablespoons fresh cucumber, muddled
Sprig of baby mint, muddled
2 ounces vodka
1½ ounces fresh-squeezed lemon juice
½ ounce Demerara simple syrup (see recipe below)
In a mixing glass, muddle the raspberries, cucumber, and baby mint. Add the other ingredients, shake, then strain into a rocks glass with ice. Garnish with three raspberries and three sliced cucumbers with sprig of mint.
For Demerara simple syrup:
Bring 1 cup water to a boil. Add 1 cup Demerara sugar into the boiling water, stirring constantly. Once the sugar is dissolved, remove the pan from heat. Allow to cool completely and thicken.
