Finger Lime, Gin & Cucumber Cooler – Dani Valent

This Mexican cocktail gets a zingy Aussie reworking with tart finger lime

I was thrilled to learn that this cocktail of mine (the original version without finger lime) has been shortlisted for the Thermomix Recipe Hall of Fame! Have you made it? The zesty cooler has been one of the smash hits from my Entertaining cookbook, where it stars in the Mexican chapter.

I’m delighted to share my Australian spin on it with you here. This Mexican cocktail gets a zingy Aussie reworking with tart finger lime. Finger lime is an Australian citrus which has a long ‘finger’ shape. The interior segments can be squeezed out like little pearls. If you can find fresh finger lime, it’s a deliciously tart garnish for the cocktail. Other options include yuzu juice, which can be purchased in bottles from Japanese grocers. Leave the gin out if desired – the virgin version is also delicious.

Serves: 8
Time: 10 minutes


  • 50 grams (1.8 oz) white sugar
  • 50 grams (1.8 oz) water
  • 200 grams (7 oz) ice cubes, plus extra to serve
  • 300 grams (10.5 oz)
  • cucumber, peeled and cut into large pieces, plus extra slices for garnishing
  • 2 limes, juice only
  • 1 tsp finger lime powder, optional
  • 120 grams (4.2 oz) gin, optional
  • 550 grams (19.4 oz) soda water


1. Place sugar and water into mixing bowl and heat 4 min/100°C (212°F)/speed 2, until sugar has dissolved.

2. Add ice, cucumber, lime juice and finger lime powder, if using, and blend 30 sec/speed 9.

3. Add gin and soda water and mix 10 sec/speed 4.

4. Place extra ice cubes into tall glasses and pour over cooler.

5. Garnish with cucumber slices to serve.


  • Finger lime is available from numerous online retailers, including The Australian Super Food Co.
  • Soak cucumber slices in gin for a spiked garnish.
  • Fresh finger lime makes a great garnish too.
  • Cucumber purée can be made in advance and set aside in refrigerator for 1 day. Pour gin over ice, top with cucumber syrup and soda.


  • Omit gin for a virgin cooler.

More about this recipe

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