The nonornamental — i.e., imbibable — part of the drink is made with cucumber syrup, fresh grapefruit juice, lime juice and vodka, a little bit like a sour or a gimlet. It’s a simple, sunny cocktail that’s bracingly tart then sweet, like a boozy Sour Patch Kid.
Combine the sugar and 2 tablespoons water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and immediately add cucumber slices. Press them into the liquid. Let stand until room temperature, about one hour, then strain.
Add 1 ounce of the strained cucumber syrup to a cocktail shaker, along with vodka, grapefruit juice and lime juice. Fill the shaker with ice, cap and shake for five seconds. Strain the cocktail into a highball glass with crushed ice.
If you want to create the smoking pot effect, place a ramekin containing a small amount of water into a clay pot. Using tongs, add dry ice (do not touch the dry ice with your bare hands). Set a glass containing the cocktail into the pot and decorate the rim with herbs.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.