Cucumber-Vermouth Sangria

Ingredients

• 1  cucumber plus more for garnish thinly sliced
• 2 ounces hendrick's gin dry
• 1  optional: lemon plus more for garnish thinly sliced
• 1 ounce juice of lemon 
• 0.5 ounce maraschino liqueur 
• 6 servings mint leaves for garnish
• 1 ounce orange curaçao liqueur blue
• 1 ounce simple syrup glaze to taste
• 2 cups seltzer water cold
• 750 milliliter vermouth such as dolin dry

Equipment

Directions

1. In a large pitcher, combine the lemon slices, cucumber slices, and vermouth. Stir gently then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the curaçao, simple syrup, lemon juice, gin, sparkling water, and Maraschino liqueur, if using. Carefully fill the pitcher with ice and stir to combine.
2. Garnish glasses with mint, plus additional lemon and cucumber slices.