- 1 (1 1/2″) piece peeled cucumber
- 2 ounces fino Sherry
- 3/4 ounce fresh lime juice
- 1/2 ounce dill pickle juice
- 1/2 ounce simple syrup
- Pureé cucumber, Sherry, lime juice, pickle juice, simple syrup, and 3/4 cup crushed ice in a blender until smooth. Serve in a tall glass with a straw.