Muddle the cucumber in a cocktail shaker. Add the other ingredients (except for the tonic) and ice, and shake. Double-strain into an ice-filled highball glass and top with tonic water. Cucumber wheel garnish.

Origin: Pete Gugni, Bedford, Chicago

• 2 oz sake
• 1 oz gin
• ½ oz lime juice
• ⅓ oz simple syrup
• 5 thick, peeled slices organic cucumber

Muddle (pulverize) the cucumber in a cocktail shaker. Add the other ingredients and ice. Shake and double-strain into a martini glass. Garnish with a paper-thin, unpeeled slice of cucumber.

• 2 oz gin
• ¾ oz lime juice
• ⅓ oz simple syrup
• 3 drops rose water
• 3 drops Angostura bitters
• 3 slices cucumber
• 6 mint sprigs
• 1 pinch salt

Muddle the cucumber with the salt in a cocktail shaker. Spank the mint and drop it in. Add the remaining ingredients and allow to sit for 30 seconds. Add ice, shake, and double-strain into a cocktail glass. Garnish with a floating mint leaf and place one drop of rose water on the leaf. Float 3-5 more drops of Angostura bitters on the drink.

• 2 ½ oz gin
• ½ oz St-Germain
• ½ oz Velvet falernum
• ¾ oz lime juice
• 3 slices cucumber
• 2 sprigs dill
• ½ oz tonic water

Muddle the cucumber, dill, and lime juice thoroughly in a cocktail shaker. Add the gin, St-Germain, falernum, and ice, and shake. Double-strain into a rocks glass and top with the tonic water.