Cucumber Tonic Mocktail

Name: Cucumber Tonic Mocktail
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

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Preparation 15 min
Servings 4

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.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

Preparation

- 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.

Note from Ricardo

You can easily transform this mocktail into a cocktail by adding 1 oz (30 ml) of gin per serving, or more to taste.

Personal Note

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Cucumber Tonic Mocktail

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Ingredients

Preparation

Note from Ricardo

Personal Note