Cucumber-Infused Cocchi Americano: A Low-ABV Wine Cocktail for Hot Weather

Not every wine drink has to be a full glass of wine.

Sometimes the best answer is something lighter, colder, more refreshing, and easier to sip in warm weather.

In this episode of Chuck Furuya Uncorked, Ariana Suchia is joined by Hawaii mixologist Dave Newman, also known as 808 Bartender, for a twist on the usual Wine of the Week format.

Instead of opening a standard bottle of wine, Dave shows how to make a simple low-ABV cocktail using Cocchi Americano, cucumber, soda water, and a fresh cucumber garnish.

The result is crisp, aromatic, lightly botanical, and perfect for Hawaii’s heat and humidity.

It is the kind of drink that feels like an adult soda, a spa drink, and an aperitif all at once.

What Is Cocchi Americano?

Cocchi Americano is an aromatized wine.

That means it begins as a wine base and is infused or flavored with botanicals. Dave describes it as a fortified white wine, similar in general category to something like Lillet Blanc, but from Italy rather than France.

The flavor profile can include:

• floral notes;
• botanical aromas;
• tropical accents;
• gentle bitterness;
• citrusy freshness;
• and a lightly aromatic wine base.

That makes Cocchi Americano useful in cocktails because it brings flavor without the strength of a full spirit.

It can lengthen a drink, lower the overall alcohol level, and add complexity at the same time.

Why This Drink Works in Hawaii

Dave and Ariana talk about this cocktail as a warm-weather drink.

That makes sense.

In hot, humid weather, a heavy cocktail can feel like too much. A strong spirit drink may taste good at first, but it can become tiring quickly if you want to hang out, talk, and keep a drink in your hand.

This Cocchi-based drink is different.

It is:

• low in alcohol;
• cold;
• refreshing;
• lightly botanical;
• cucumber-driven;
• easy to sip;
• and not overly sweet.

That makes it ideal for a casual afternoon, outdoor gathering, poolside drink, beach-adjacent mood, or pre-dinner aperitif.

Why Low-ABV Cocktails Matter

Low-ABV cocktails are useful because they let you keep the social ritual of drinking without jumping straight into strong spirits.

Ariana points out that it is nice to have a few drinks you can fall back on when you want to keep pace, stay refreshed, and still have something in your hand.

This is one of those drinks.

It gives you flavor, aroma, bubbles, and refreshment without the weight of a stronger cocktail.

For people who like wine, spritzes, vermouth, aperitifs, and lighter cocktails, cucumber-infused Cocchi Americano fits naturally.

The Basic Idea

The drink starts with Cocchi Americano infused with cucumber.

After the infusion, the cocktail is very simple:

• cucumber-infused Cocchi Americano;
• chilled soda water;
• fresh cucumber garnish;
• ice.

That is the whole idea.

The complexity comes from the infusion, not from a long list of ingredients.

This is why Dave says it is easy to make at home but still makes you look like a pro.

English Cucumber vs Japanese Cucumber

Dave uses two different cucumbers for two different purposes.

For the infusion, he prefers an English cucumber.

For the garnish, he prefers a Japanese cucumber.

The difference matters.

English cucumber is milder, which makes it better for infusing the Cocchi without overwhelming it.

Japanese cucumber is a little more crisp, aromatic, and visually useful as a garnish.

So the roles are clear:

• English cucumber — best for the infusion.
• Japanese cucumber — best for garnish and aroma.

That small detail makes the drink feel more intentional.

Why Remove the Seeds?

Dave removes the cucumber seeds before infusing.

This is important because the seeds can bring bitterness into the drink.

He cuts the cucumber lengthwise, uses a spoon to scrape down the middle, and removes the seed section before cutting the cucumber into strips.

That step keeps the infusion cleaner and fresher.

Ariana connects this to wine tasting, where underripe or harsh seed and stem character can create bitterness.

The same idea applies here.

Remove the part that can make the drink bitter, and the final cocktail becomes cleaner.

How to Infuse Cocchi Americano with Cucumber

The infusion process is simple.

You do not need complicated equipment.

Basic steps:

• Take one medium English cucumber.
• Cut off the ends.
• Slice the cucumber in half lengthwise.
• Remove the seeds with a spoon.
• Cut the cucumber into long strips.
• Place the cucumber strips into the Cocchi Americano bottle.
• Let the bottle infuse in the refrigerator for three days.
• After three days, remove the cucumber.
• Keep the infused Cocchi chilled.

Dave likes to pour some Cocchi into another bottle first so there is enough room to add the cucumber strips.

After the infusion is done, the cucumber can be shaken out over the trash, and the infused Cocchi can go back into the bottle for storage.

How Long Should It Infuse?

Dave recommends infusing for three days in the refrigerator.

That gives the Cocchi enough time to absorb the cucumber aroma and flavor.

The room fills with cucumber aroma even during preparation, which shows how expressive the ingredient can be.

Cucumber may seem mild, but once it is cut and infused, it gives a clear, clean, fresh character to the drink.

How Long Does It Last?

After infusing, Dave says the cucumber-infused Cocchi can last in the refrigerator for about 10 days.

However, the flavor begins to change after about six or seven days.

The cucumber character can become more intense or a little funky over time.

Best practical approach:

• Drink it within the first few days after infusion.
• Keep it refrigerated.
• Remove the cucumber after the three-day infusion.
• Do not leave the cucumber in the bottle indefinitely.
• Make only what you can reasonably drink within about a week.

In reality, Dave jokes that the bottle often disappears much faster.

Do You Eat the Infused Cucumbers?

Dave does not recommend eating the cucumbers that sat inside the Cocchi for three days.

They become too intense and pungent.

Fresh cucumber garnish is different. That is meant to be smelled and enjoyed with the drink.

Use the infused cucumbers for flavor extraction.

Use fresh Japanese cucumber for presentation and aroma.

The Cocktail Ratio

Dave likes a simple ratio:

• 4 parts cucumber-infused Cocchi Americano
• 1 part soda water

That keeps the Cocchi flavor at the center while the soda adds lift and refreshment.

This is not meant to become watery.

The soda should brighten the drink, not erase it.

Choosing Soda Water

Dave uses Q soda water in the episode and also mentions Fever-Tree as a good option.

For him, soda water quality matters because of mouthfeel and effervescence.

The size of the bubbles changes how the drink feels.

For this cocktail, Dave prefers smaller bubbles.

Smaller bubbles give the drink a more elegant texture and make it feel smoother and more refined.

Good soda water should add:

• lift;
• texture;
• freshness;
• gentle effervescence;
• and a clean finish.

It should not taste harsh, flat, or distracting.

Ice and Dilution

Dave also talks about ice.

When he first made the drink for the group, he used a larger cube to slow dilution.

The idea is simple: the more surface area the ice has, the faster it melts.

A larger cube melts more slowly than many small pieces of ice.

For this drink, dilution is not a huge problem because the cocktail is very refreshing and may not last long in the glass. Still, keeping the Cocchi and soda water cold helps the drink stay crisp without becoming watery.

Best tips:

• Chill the infused Cocchi.
• Chill the soda water.
• Use good ice.
• Use a larger cube if you want slower dilution.
• Serve immediately.

Garnish with Japanese Cucumber

The garnish is not only decoration.

Dave uses Japanese cucumber because it is crisp and aromatic. The garnish adds fresh cucumber aroma every time you bring the glass to your nose.

That matters because this cocktail is light and subtle.

The garnish helps reinforce the main flavor without adding sweetness, bitterness, or heaviness.

A simple cucumber strip or slice is enough.

What Does the Cocktail Taste Like?

Ariana describes the drink as refreshing, almost like an adult soda.

Dave calls it a spa drink.

That is a good way to understand it.

The drink is:

• light;
• clean;
• cold;
• cucumber-forward;
• gently botanical;
• lightly floral;
• refreshing;
• and easy to sip.

It has green character, but not the harsh greenness of bell pepper. The cucumber is herbaceous in a soft and pleasant way.

It feels fresh without being pungent.

Why It Is Not Too Green

Green flavors can be tricky in drinks.

Too much bell pepper, grass, or vegetal character can become unpleasant for some people.

This cocktail avoids that problem because cucumber gives a gentler green note.

It is fresh and herbaceous, but not aggressive.

The Cocchi Americano adds botanicals and aromatics, while the soda water stretches the drink and keeps it light.

That balance is what makes the cocktail work.

A Good Aperitif

This is a natural aperitif.

It works before a meal because it is refreshing, low in alcohol, and appetite-friendly.

It does not coat the palate or feel heavy.

Serve it before dinner, during a warm afternoon, or as the first drink of a gathering.

It can also work when guests want something lighter than a gin and tonic, spritz, or full cocktail.

Food Pairing Ideas

Dave says the drink is best on its own, but if he had to pair it with food, he likes it with ceviche.

That makes sense.

Ceviche has acidity, freshness, onion, cilantro, citrus, and bright seafood flavors. The cucumber-infused Cocchi works with those elements instead of fighting them.

Good food pairings include:

• ceviche;
• shrimp cocktail;
• poke with lighter seasoning;
• fresh oysters;
• crab salad;
• cucumber salad;
• chilled seafood;
• citrus-marinated fish;
• light crudo;
• and fresh herb-driven appetizers.

The drink is best with foods that are fresh, bright, cold, and not too heavy.

Why It Works with Ceviche

Ceviche already has acid and bold aromatics.

The cucumber cocktail adds a cooling effect.

The soda water refreshes the palate.

The botanicals in Cocchi connect with herbs and citrus.

The low alcohol keeps the pairing from feeling hot or sharp.

This is a pairing based on freshness and lift.

Why This Drink Is Easy to Serve at Home

This cocktail is practical because most of the work happens ahead of time.

Once the Cocchi is infused, serving is simple.

To make the drink:

• Add ice to a glass.
• Pour in cucumber-infused Cocchi Americano.
• Add a splash of soda water.
• Garnish with fresh Japanese cucumber.
• Serve cold.

That is it.

It feels special, but it is not complicated.

That makes it excellent for parties, casual dinners, or a warm afternoon when you want something that feels more thoughtful than plain wine or beer.

Final Takeaway

Cucumber-infused Cocchi Americano is a simple, refreshing, low-ABV cocktail that works beautifully in warm weather.

Dave Newman’s version uses English cucumber for the infusion, Japanese cucumber for garnish, chilled soda water, and a clean 4:1 ratio of infused Cocchi to soda.

The drink is botanical, floral, gently tropical, cucumber-driven, and easy to sip.

It feels like an adult soda or spa drink, but with enough complexity to stay interesting.

It is also easy to make at home:

• infuse Cocchi Americano with seeded English cucumber for three days;
• remove the cucumber;
• keep the bottle chilled;
• mix with soda water;
• garnish with Japanese cucumber;
• and serve cold.

For a food pairing, think ceviche, seafood, citrus, herbs, and fresh appetizers.

This is not a heavy cocktail.

It is a warm-weather refresher with wine at its core.

FAQ

What is this episode about?

This episode shows how to make a cucumber-infused Cocchi Americano cocktail with soda water.

Who makes the cocktail?

The cocktail is made by Hawaii mixologist Dave Newman, also known as 808 Bartender.

What is Cocchi Americano?

Cocchi Americano is an Italian aromatized wine made with botanicals and a fortified white wine base.

Is this a low-ABV cocktail?

Yes. It is lower in alcohol than many spirit-based cocktails, which makes it good for warm weather and casual sipping.

What cucumber should be used for the infusion?

Dave prefers English cucumber for the infusion because it has a milder flavor.

What cucumber should be used for garnish?

Dave likes Japanese cucumber for garnish because it is crisp and aromatic.

Why remove the cucumber seeds?

The seeds can add bitterness, so removing them keeps the infusion cleaner.

How long should the cucumber infuse?

Dave recommends infusing the cucumber in Cocchi Americano for three days in the refrigerator.

How long does the infused Cocchi last?

It can last about 10 days in the refrigerator, though the flavor starts changing after six or seven days.

What is the mixing ratio?

Dave likes about four parts cucumber-infused Cocchi Americano to one part soda water.

What food pairs with this drink?

Dave likes it with ceviche. It can also work with fresh seafood, oysters, crab salad, poke, crudo, and citrusy appetizers.

What is the biggest lesson from this episode?

The biggest lesson is that a simple wine-based cocktail can be refreshing, low in alcohol, easy to make, and still feel special when the ingredients are chosen carefully.