Add vodka, liqueur, lime juice, and honey to a shaker and shake vigorously to mix in honey. Add ice and shake well a second time. Pour into a Collins or Martini glass over one large cube of fresh ice. Top off with Lime Seltzer and stir to mix. Garnish with a lime wheel or cucumber slice.

Pour all the ingredients (minus the soda water) into a shaker tin. Shake with ice vigorously. Strain onto fresh rocks in a Collins glass. Top with soda water and slice a cucumber ribbon for the garnish.

In a shaker tin, add all the ingredients except soda water and dry shake until well combined. Add ice to the shaker tin and wet shake. Strain into a Collins glass, top with soda water and garnish with a cucumber wheel.

In a pitcher or dispenser combine Thatcher’s Organic Cucumber Liqueur, Thatcher’s Organic Small Batch Vodka, lime juice, agave nectar, soda water and stir until well combined. Pour into glass with ice and garnish with cucumber and lime.

Combine ingredients in shaker with ice. Shake and strain into Coupe glass. Garnish with lime wedge and cucumber slice.

Rim a rocks glass by sliding lime wedge across the edge of the glass and pressing face down into Tajin seasoning. Set aside. Add cucumber and jalapeño slices to a cocktail shaker and gently muddle. Add all remaining ingredients to cocktail shaker and shake until chilled. Strain into the prepared cocktail glass and garnish with a cucumber slice.

Prepare watermelon by pureeing and straining through a fine mesh sieve into a drink dispenser with ice. Add Thatcher’s Organic Small Batch Vodka, Thatcher’s Organic Cucumber Liqueur, and lime juice to taste. Stir until well combined. Pour into serving glasses with ice and garnish with a basil sprig.

In a mixing glass with ice stir Thatcher’s Organic Small Batch Vodka, Thatcher’s Organic Cucumber Liqueur, lime juice, and agave syrup until chilled. Strain mixture over strawberry boba pearls and top with sparkling water.

Shake Thatcher’s Organic Cucumber Liqueur, Thatcher’s Organic Small Batch Vodka, ginger simple syrup, and grapefruit juice over ice. Strain into a rocks glass filled with ice and rimmed with chili lime seasoning.

In a glass, muddle mint leaves with lime juice. Add remaining ingredients with ice to the glass and stir until well incorporated. Garnish with cucumber ribbon.

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Top with raspberry lemonade and garnish with cucumber wheel and basil sprig.

Combine ingredients in shaker with ice. Shake and strain into rocks glass. Add crushed ice and garnish with basil and mint sprig, lime wheel, and cucumber wheel.

Combine ingredients in a rocks glass and stir. Add ice and garnish with kiwi segment.

Combine all ingredients with ice in shaker. Shake and strain into Coupe and garnish with cucumber.

Combine ingredients in Collins glass, add ice, and top with soda water.

Combine ingredients and stir with ice in mixing glass, strain into Coupe.

Combine ingredients in shaker with ice. Strain into Coupe glass and garnish with basil sprig.