Cucumber Tonic Mocktail
This summer, have a local drink with this cucumber, tarragon and jalapeño mocktail, stretched with a locally made cucumber tonic water. Between the anise flavour of the fresh herbs and the light bitterness of the tonic, this booze-free cocktail is perfection indeed. Here’s a recipe that spices up the breaks from swimming by the poolside.
Ingredients
- 1 English cucumber, unpeeled
- 1 tbsp tarragon leaves
- 1/2 cup (125 ml) cold water
- Ice cubes
- 2 bottles (275 ml each) cucumber tonic water, cold (see note)
- Jalapeño chili pepper, cut into thin rounds, seeded or not
Instructions
- On a work surface, cut 8 thin slices off the cucumber. Set aside as a garnish. Cut the remaining cucumber into cubes.
- In a blender, purée the cubed cucumber with the tarragon and water until smooth. Place a fine sieve over a bowl. Strain the cucumber water through the sieve, pressing very slightly on the pulp. Compost the pulp.
- In four lowball whiskey glasses filled with ice cubes, combine the cucumber water and tonic. Garnish with the cucumber slices and jalapeño.
This summer, have a local drink with this cucumber, tarragon and jalapeño mocktail, stretched with a locally made cucumber tonic water. Between the anise flavour of the fresh herbs and the light bitterness of the tonic, this booze-free cocktail is perfection indeed. Here’s a recipe that spices up the breaks from swimming by the poolside.