Sipping lemonade in a cool, grassy, meadow.

• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 2 oz water
• 1 1/2 oz chilled, salted, cucumber juice

Combine lemon, simple syrup, and water in a cocktail shaker with ice. Shake. Strain into a coupe glass. Top with cucumber juice.

To make the cucumber juice, slice a cucumber into rounds and salt with 2 teaspoons of sea salt. Allow to rest for 10 minutes. Blend in a high powered blender and strain through a cloth or fine sieve.

This is a recipe test of the Sea Cucumber, a recipe published in the New York Times in 2018 (Six New Cocktails, Alcohol Not Included) and originating from the L.A. restaurant Providence. I loved it, and it is so easy to make. Salt is what makes it delicious. I did also find it a bit sweet so I reduced the sugar and upped the water a little.