PREPARATION:

Gin and Cucumber Cooler:

1. In a food processor, combine the cucumber and cilantro and pulse until pureed and chunky. Divide the puree among 4 12-ounce glass tumblers. Add 1 cup of ice, 1 tablespoon of cilantro syrup, 3 tablespoons of grapefruit juice, and 1/4 cup gin to each of the four glasses and shake vigorously using a shaker. Return the cocktail to the tumbler and top with the grapefruit soda and serve.

   This recipe was featured on the Make Mom Proud Episode of Emeril Green.

Cilantro Syrup:

1. In a 1-quart saucepan, combine all the ingredients and bring to a boil. Stir the pan occasionally to help dissolve the sugar. Once the pan comes to a boil remove from the heat and completely. Once cool, strain through a fine-mesh sieve and store in a re-sealable plastic container in the refrigerator for up to 3 weeks.