Begin by peeling the large English cucumber and cutting it into large chunks. Place the cucumber pieces into a blender and blend until smooth, about 1-2 minutes.

In a small saucepan over medium heat, combine the puree with sugar and lime juice, stirring until the sugar dissolves, approximately 3-4 minutes. Remove from heat and let it cool slightly.

Once the cucumber mixture has cooled, pour it through a fine mesh strainer into a bowl or pitcher to extract smooth cucumber juice.

Take your serving glasses and rim them with hot honey by dipping the edges into the sweet syrup. Then, immediately dip the honey-coated rims into sea salt flakes.

In each prepared glass, place a lime wedge and a handful of fresh mint leaves, then gently press down to release the juices and aromas.

Fill each glass with ice cubes, reaching about three-quarters full. Pour 3 ounces of the freshly strained cucumber juice over the ice, followed by 2 ounces of coconut water. Top with soda water.

Give the mocktail a gentle stir to combine all ingredients and garnish with additional mint leaves. Serve immediately.