The Fresh to Death Cocktail is the New Drink of the Summer

Priya Kaila, bar manager at D.O.P., created this refreshing cucumber and citrus cocktail, just for us. Here’s the recipe to make it at home.

Photograph by Jared Sych.

“Fresh to Death is the embodiment of summer vibes,” says Priya Kaila, who can be found mixing Italian-style cocktails and spritzes behind the bar at D.O.P. “With cooling cucumber, crushable white wine, citrus, floral gin notes and bubbles, it’s refreshing and evokes feelings of being poolside with your pals on a sunny day.” Feel free to incorporate basil or mint (“Just give them a good slap and add to the glass before ice,” says Kaila), or leave the booze out and top with more soda water for a crisp mocktail.

Order Fresh to Death at D.O.P (1005A 1 St. S.W.) from August 15 to 31.



Cucumber Syrup

1 cup roughly diced cucumber, with skin
1 cup sugar
1 cup water

Bring sugar and water to a boil, stirring occasionally. Remove from heat and add the chopped cucumber. Allow the syrup to cool to room temperature, stirring occasionally. Strain the syrup and store in the fridge.


Single Cocktail

1 oz. gin
0.75 oz. lemon juice
0.5 oz. cucumber syrup
2 oz. Pinot Grigio
2 oz. soda or sparkling water

Pour everything except the soda water into a wine or Collins glass. Add ice and stir (about five seconds) to chill. Add more ice and top with soda water. Give it another quick stir and garnish with a lemon wheel.


One-litre Batch

5 oz. gin
3.75 oz. lemon juice
2.5 oz. cucumber syrup
10 oz. Pinot Grigio
10 oz. soda or sparkling water 

Pour everything except the soda water into a vessel that holds more than one litre. Add ice and stir (about 15 seconds) to chill. Add more ice and top with soda water. Give it another quick stir and garnish with lemon wheels and cucumber strips. 

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This article appears in the August 2022 issue of Avenue Calgary.

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