Cucumber Cooler

2 oz fresh cucumber juice (peel cucumbers before juicing)
1 ¼ oz Housemade lemongrass-ginger simple syrup (*see recipe below)
1/2 oz Freshly squeezed lime juice
4 oz Ginger ale

Combine the above in a mixing glass. Rollback and forth with ice 3-4 times to chill and combine. drain over fresh ice into a Collins glass. Garnish with cucumber slices and a mint top. *(House-made Lemongrass-ginger Simple Syrup Recipe: Combine 50 oz simple syrup (1:1 granulated sugar boiled with water until dissolved), with 8 oz peeled and chopped fresh ginger root, and 15 oz finely chopped fresh lemongrass (peel, removing stiff outer layer and chop 1 ½ inch off ends, first, then discard and chop remainder). Cook together in a medium-sized pot on the stovetop. Simmer for 15 minutes then remove from heat. Allow cooling for 30 minutes. drain off debris through a fine-mesh strainer so the only clear syrup is left. Cover, label and refrigerate until ready for use. Syrup expires in one month from made on date.