Salted Grapefruit Cooler

Recipe courtesy Michael Schmitz of Progress and Reverie.

Ingredients
12 ounces Hendricks Gin
4.5 ounces Grapefruit Liqueur (preferably Giffard Crème de Pamplemousse Rose)
1.5 ounces agave syrup
6 ounces lime juice
12 slices cucumber
12 mint leaves
Fine sea salt

To Prepare
Rub a lime wedge around the rim of six highball glasses, then dip the glass rims in fine sea salt. Fill the glasses with ice to the top. Place a cucumber slice on the rim of each glass. Fill a beer pitcher with ice to the top, six cucumber slices and 12 mint leaves. Combine gin, grapefruit liqueur, agave and lime juice in the pitcher. Stir to incorporate. Pour into prepared highball glasses.