This Cucumber Basil Daiquiri recipe blends white rum, fresh lime juice, cucumber, and basil into a clean, invigorating cocktail. A garden-fresh twist on the Cuban classic — light, herbal, and perfect for spring or summer sipping.
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In a cocktail shaker, gently muddle the cucumber slices and basil with the simple syrup.
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Add lime juice and rum, then fill with ice.
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Shake briskly for 10–15 seconds.
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Double strain into a chilled coupe or Nick & Nora glass to remove solids.
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Garnish with a cucumber ribbon or a fresh basil leaf floated on top.
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Cucumber tea sandwiches or herbed goat cheese crostini
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Grilled zucchini or asparagus
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Seared scallops or light white fish
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Lemon sorbet or basil panna cotta
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Avocado toast with chili flakes
This cocktail pairs beautifully with light, green, or subtly spicy fare.
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Always gently muddle basil — too much pressure can release bitterness.
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Use English cucumber for milder, seedless slices.
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Want it more vegetal? Add a dash of celery bitters or a cucumber-infused rum.
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For extra flair, rim your glass with lime zest + sugar + salt.
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Serve in a coupe for elegance, or over ice in a rocks glass for a garden-party feel.
The Daiquiri is a timeless Cuban cocktail based on rum, lime, and sugar. This modern, botanical variation is a favorite in farm-to-glass bars, blending the clean, spa-like freshness of cucumber and basil with the daiquiri’s bright core. It's a contemporary twist with a timeless soul.