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Cucumber Collins

By now you’re probably wondering, alright Caitlin, what’s with all the cocktails?!?! But, you’re probably also thinking, damn girl, those are some awesome looking cocktails. Yeah, you’re welcome.

I don’t think I need to tell you that it’s hot outside, which means I don’t want to cook; I just want to drink my calories. Why not? It helps me stay hydrated.

I found this recipe in the Sunset Edible Garden Cookbook. I’m not sure here I procured a copy of this spectacular book, but it’s my go-to for summer recipe ideas. It’s the perfect cookbook! And let me tell you, this is high praise coming from me because I consider myself somewhat of a cookbook snob. The book has it all; It’s a good size and shape, the pages are covered in something that doesn’t allow me to soak and stain it, there are big beautiful, full-color pictures for nearly every single recipe, the book has helpful hints and tips in it, all the recipes I’ve tried have all turned out so far, and I find the selection of recipes both interesting and inspiring. You can tell when you read the book that they start with the ingredients, not with the recipe. Love love love.

Anyway, this recipe for a Cucumber Collins is a keeper. It’s super simple and delightfully refreshing. The only problem is that they do go down way too easily. You know what I mean, it’ll be one of those nights, every night you make them. I made one with gin for Mick, in his new special pewter mint julep cup which he’s obsessed with, and one for me sans gin. We both enjoyed the result.

Cucumber Collins

2-3 slices cucumber

4-5 mint leaves

1 oz simple syrup

1.5 oz gin

1 oz lime juice (fresh)

Sparkling water


1/4 tsp rose water (optional)

In a cocktail shaker, muddle the cucumber, mint, lime juice and simple syrup. Add the gin and some ice, put the top on and shake shake shake. Strain into a chilled cup that's half full of ice. Top with sparking water and rose water if using. Stir. Enjoy.

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