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.
In a cocktail shaker, gently muddle the cucumber slices and basil with the simple syrup.
Add lime juice and rum, then fill with ice.
Shake briskly for 10–15 seconds.
Double strain into a chilled coupe or Nick & Nora glass to remove solids.
Garnish with a cucumber ribbon or a fresh basil leaf floated on top.
Cucumber tea sandwiches or herbed goat cheese crostini
Grilled zucchini or asparagus
Seared scallops or light white fish
Lemon sorbet or basil panna cotta
Avocado toast with chili flakes
This cocktail pairs beautifully with light, green, or subtly spicy fare.
Always gently muddle basil — too much pressure can release bitterness.
Use English cucumber for milder, seedless slices.
Want it more vegetal? Add a dash of celery bitters or a cucumber-infused rum.
For extra flair, rim your glass with lime zest + sugar + salt.
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.
1 servings