Just like its name this cocktail incorporates the refreshing qualities of mint and cucumber. It's fantastic served with sushi or other Asian and Pacific Rim dishes or appetizers. 

makes 1 drink 

3 fresh cucumber slices

2 sprigs fresh mint

1 1/2 oz. high quality vodka

1/2 oz premium sake

3/4 oz fresh lime juice

3/4 oz simple syrup (recipe follows)

garnish: 1 thin slice of cucumber & mint leaf

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Tear cucumber slices in half and drop into cocktail shaker.

Tear mint and drop into cocktail shaker.

With a muddler (or end of a wooden spoon if you don't have a muddler) press the cucumber and mint to release the flavors. 

Fill with ice, then measure in the vodka, sake, lime juice and simple syrup.

Cap and shake vigorously

Strain into a large martini glass.

Garnish with sliced cucumber and mint.

This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy. The cocktails in this book are made with the following recipe.

Makes 3 cups

2 cups water

2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature for up to 2 weeks or, refrigerated, for up to 3 months.