Food & Wine (August 2012)
It's like...a cocktail, but...like...without booze?
Oh, we kid, we kid. Sometimes a boozeless cocktail (otherwise known as, you know, a beverage) is just the thing for a refreshing sip on a hot afternoon.
We really enjoyed this Cucumber-Lemonade Mocktail, but we think the name is burying the lede.
(Those of you have been reading for a while may remember that Clay is not a fan of dill. Or should we say, "wasn't" a fan of dill. Well, that seems to be over. We'll write more about that -- and other changing tastes -- next week.)
Until then, the next time you want a light, zingy refresher, mix up a couple of these Cucumber-Lemonade Mocktails.
And, hey -- If you throw a little gin or vodka in there, we certainly won't tell anyone.
TOTAL TIME: 10 min
SERVINGS: Makes 1 drink
Notes from Zach and Clay:
We made our cucumber juice. The note from Food & Wine that we've included below says that you can buy it from a juice bar if you don't want to make it. That seems unneeded unless you're making a huge batch of these.
1 paper-thin, lengthwise slice of European cucumber, for garnish
1/4 teaspoon finely chopped dill, plus 1 dill sprig, for garnish
1 tablespoon agave syrup
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup fresh cucumber juice (see Note)
1/4 cup chilled club soda
Press the cucumber slice against the inside of a chilled highball glass and add ice. In a cocktail shaker, muddle the chopped dill, agave syrup, lemon and lime juices and 1 tablespoon of water until the syrup is dissolved. Add ice, then add the cucumber juice and shake well. Strain into the prepared glass and stir in the club soda. Garnish with the dill sprig.
Note: Cucumber juice is available at juice counters. You can also make it by pureeing peeled cucumber chunks in a blender and then straining the puree through a fine sieve. One large cucumber yields about 3/4 cup strained juice.