Cucumber Mint Prosecco Collins Cocktail Recipe

When I’m craving something refreshing that feels just a bit fancy, I’ll make a Cucumber Mint Prosecco Collins. This cocktail brings together crisp cucumber, cool mint, and bubbly prosecco for a light, flavorful drink that’s actually easy to whip up at home.

It’s my go-to for gatherings, or honestly, whenever I want something special that isn’t too sweet. I love how the fresh ingredients play with the sparkling wine.

The recipe is straightforward, and you only need a handful of things to get started. Whether you’ve mixed a hundred drinks or just a couple, this one doesn’t ask much of you.

Cucumber Mint Prosecco Collins Cocktail Recipe

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Fresh cucumber, mint, and chilled Prosecco make for a seriously refreshing cocktail. With just a few steps and the right tools, you get a cool drink with balanced flavors.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker
• Muddler
• Fine-mesh strainer
• Jigger or measuring spoons
• Long bar spoon
• Tall Collins glass or similar
• Small knife or peeler
• Cutting Board
• Ice cube tray

Ingredients

• 2 oz gin
• 1 oz simple syrup
• 1 oz fresh lemon juice
• 3-4 slices fresh cucumber
• 6-8 fresh mint leaves
• 3 oz chilled Prosecco
• Ice cubes
• Cucumber ribbon or mint sprig for garnish (optional)

Instructions

• Add cucumber slices and mint leaves to the shaker.
• Muddle gently for 10-15 seconds to release flavors.
• Pour in gin, simple syrup, and lemon juice.
• Fill the shaker with ice.
• Shake well, about 15 seconds, until the outside of the shaker feels cold.
• Double strain into a tall glass filled with ice.
• Gently top with chilled Prosecco.
• Stir softly with a bar spoon to combine.
• Garnish with a cucumber ribbon or mint sprig if desired.

Notes

The gin you choose really does matter. I lean toward floral or citrusy gins—they just work with cucumber and mint.

Not a fan of sweet drinks? Just ease up on the simple syrup or add a little more lemon juice. For more mint, toss in extra leaves or try a minty syrup.

If you’re missing a strainer, pour slowly to dodge big chunks of mint or cucumber. Good Prosecco keeps things crisp and bubbly—don’t skimp here.

Always use fresh lemon juice, never bottled. And serve right away if you want the bubbles and flavors to pop.

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Tasting Notes

First sip? The fresh cucumber hits right away. It’s light, clean, and honestly, just perfect for a hot day.

The mint brings a cool, crisp note that dances with the Prosecco bubbles. Each sip stays refreshing, never cloying or heavy.

Nothing about this drink overwhelms. You can taste every ingredient, but nothing shouts over the rest.

It’s smooth and balanced. The bubbles keep it lively, but the flavors stay gentle.

I love pairing it with light snacks or salads—it just fits. Great for picnics or any outdoor meal, really.

Substitute

When I don’t have Prosecco, I’ll just grab another sparkling wine—Cava or maybe even Brut Champagne. Those both keep the cocktail lively and fizzy.

For a non-alcoholic twist, I usually just use sparkling water or, if I’m feeling playful, lemon-lime soda instead.

If fresh mint’s gone (which happens more than I’d like to admit), I’ll reach for basil leaves instead. Basil’s got a different vibe, but it’s still a nice, clean note.

As for cucumber, well, sometimes I run out. In a pinch, thin slices of zucchini or even celery do the trick.

They’re subtle, not overpowering, and they blend right in with the rest of the drink.

Here’s a quick list of possible substitutes:

• Prosecco: Cava, Champagne, sparkling water, lemon-lime soda
• Mint: Basil, fresh lemon balm
• Cucumber: Zucchini slices, celery sticks

For equipment, I use:

• Shaker
• Strainer
• Tall glass
• Muddler

I try to keep these tools nearby—makes it easier to experiment or improvise. When I swap ingredients, I stick to the usual steps:

• Muddle herbs and cucumber in the shaker
• Add ice and other liquid ingredients
• Shake well
• Strain into a glass
• Top with sparkling substitute if needed