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…
Instructions
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1
On a work surface, cut 8 thin slices off the cucumber. Set aside as a garnish. Cut the remaining cucumber into cubes.
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2
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.
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3
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.
