Califonia Bountiful

An Eastern standard

Cool off this summer with a refreshing cocktail from chef Jonathan Rollo!

Chef/Owner Jonathan Rollo
Greenleaf Gourmet Chopshop, Hollywood

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2 oz. vodka
1 1/2 tbsp. cucumber juice (recipe follows)
1 1/2 tbsp. lime juice
1 tbsp. agave simple syrup
Cucumber slice
Mint leaves


To make cucumber juice: Set a strainer over a large bowl. (For a less-pulpy juice, line strainer with cheesecloth or coffee filters.) Peel 1 to 2 medium cucumbers, slice off the ends and chop into several large pieces. Run cucumbers in a food processor until pulpy, about 2 minutes. Pour cucumber mash into strainer and use a spatula to gently stir mash until no more juice is separating out. Makes about 1 1/2 cups juice. Store leftover juice in the refrigerator for up to 1 week.

To make cocktail: Shake vodka, cucumber juice, lime juice and agave simple syrup in a mixing glass and pour over ice. Garnish with cucumber slice and mint leaves.

Serves 1

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