Prosecco and Cucumber Cooler Cocktail Recipe

On a warm day, there’s honestly nothing quite as refreshing as a light cocktail. My Prosecco and Cucumber Cooler brings together crisp bubbles and cool cucumber for a drink that’s easy to make and even easier to enjoy.

This recipe is a quick way to impress friends or just unwind after a long week. I’ll show you the simple steps, plus the equipment and ingredients, so you can make this cocktail at home in just a few minutes.

The clean taste of cucumber pairs perfectly with Prosecco. Each sip feels crisp and lively—almost too easy to drink, if you ask me.

Prosecco And Cucumber Cooler Cocktail Recipe

Prosecco and Cucumber Cooler Cocktail Recipe
This cocktail is light, crisp, and refreshing. I use simple ingredients and easy steps, so anyone can make this drink at home.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Collins glass or large wine glass
  • Cocktail shaker (optional, but helps blend flavors)
  • Muddler or the back of a spoon
  • Fine mesh strainer (if you want a smoother texture)
  • Jigger or measuring spoon
  • Small knife and cutting board
  • Stirring stick or bar spoon
  • Peeler for cucumber ribbons (optional)

Ingredients

  • 4 ounces chilled Prosecco
  • 1 ounce gin
  • 1 ounce elderflower liqueur like St-Germain
  • 2-3 slices fresh cucumber
  • 2-3 fresh mint leaves
  • 1/2 ounce fresh lime juice
  • 1 teaspoon simple syrup optional, to taste
  • Ice cubes
  • Cucumber ribbon and mint sprig for garnish

Instructions

  • Add cucumber slices and mint leaves to the shaker or glass.
  • Gently muddle them to release the flavors.
  • Add gin, elderflower liqueur, lime juice, and simple syrup.
  • Fill the glass or shaker with ice.
  • Shake well (if using a shaker) or stir to mix.
  • Strain into a chilled glass filled with fresh ice if you prefer a smooth drink.
  • Top with Prosecco.
  • Gently stir to combine.
  • Garnish with a cucumber ribbon and a sprig of mint.

Notes

I usually go for a dry Prosecco in this cocktail. It balances the herbal and floral notes nicely.
Muddling the cucumber releases its juice, so the drink stays crisp and never heavy. Using a fine strainer gets rid of cucumber seeds and mint bits, making the drink smoother.
If fresh mint isn’t available, basil can be a surprisingly nice substitute. I’ve tried it and it’s not bad at all.
This cocktail works for brunch, summer parties, or just as a cool evening refreshment. Over-muddling the herbs can make the drink taste too strong or grassy, so I keep a light touch.

Must Have Ingredients

Tasting Notes

When I take a sip of this Prosecco and Cucumber Cooler, the first thing I notice is how fresh it tastes. The bubbles from the Prosecco feel light and crisp on my tongue—almost like a little celebration in a glass.

The cucumber adds a clean, cool flavor. It kind of reminds me of a spa day or maybe a fancy hotel lobby, with its mild and refreshing taste.

I also catch a hint of sweetness from the simple syrup. It balances out the tartness of the lime pretty well, honestly.

Here’s how the flavors hit my palate, in order:

  • First: Cool cucumber
  • Second: Bright lime
  • Third: Gentle sweetness
  • Last: Sparkling, dry finish from the Prosecco

Texture:

  • Soft bubbles
  • Smooth liquid
  • No bitterness

The drink smells fresh, too—the cucumber and lime stand out the most to me. I’d describe it as light and really easy to drink, with a clean finish that kind of makes me want another sip.

Substitute

Sometimes I end up tweaking the original recipe based on whatever I’ve got lying around. If I’m missing ingredients or some fancy equipment, I just swap things out with whatever works. Here are a few ideas I’ve tried:

Equipment

  • No cocktail shaker? I just grab a mason jar with a tight lid. Works just fine.
  • Don’t have a muddler? The back of a wooden spoon does the trick for me.

Ingredients

  • If I run out of Prosecco, I’ll use any dry sparkling wine—Cava, Champagne, whatever’s open.
  • No fresh cucumber? Sometimes I’ll splash in a bit of cucumber juice, or I’ll even use thin slices of zucchini if I’m desperate.
  • Lemon juice can stand in for lime juice if that’s all I’ve got in the fridge.

Instructions

  • If I’m using a different mixer, I’ll stir gently instead of shaking. That way, I don’t lose all the bubbles.
  • When I swap out sparkling wine, I always taste the drink before adding more sweetener. Some wines are way sweeter than others, so it’s worth checking.
  • If I’m using juice instead of fresh slices, I just add a bit less. Otherwise, the flavor can get a little too intense.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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