- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- Cucumber Water
- 1
- English cucumber, unpeeled
- 1⁄4 cup
- cold water
- 60 ml
- 2 tbsp
- lime juice
- 30 ml
- 1 tbsp
- sour dill gherkin juice (see Chef’s tip)
- 15 ml
- 1 tbsp
- mint leaves, coarsely chopped
- 15 ml
- Mocktails
- 3 tbsp
- lemon-dill salt
- 45 ml
- 1
- lime or lemon wedge
- Ice cubes, to taste
- 2
- bottles (200 ml each) light tonic water, cold
- 4
- sour dill gherkins
- 3 oz
- dill pickle gouda cheese, cut into 8 cubes
- 85 g
- Dill fronds, to taste
Directions
- Step 1
- Cucumber Water On a work surface, cut 12 thin cucumber slices. Set aside until ready to assemble the mocktails. Cut the remaining cucumber into cubes.
- Step 2
- In a blender, purée the cucumber cubes with the water, lime juice, gherkin juice and mint until smooth. Strain through a fine sieve set over a bowl without pressing down too hard on the pulp. Compost the pulp. Refrigerate the cucumber water until ready to serve, if desired.
- Step 3
- Mocktails Place the salt on a small plate.
- Step 4
- Rub the rim of four lowball whisky glasses with the lime wedge. Coat the rim of the glasses with the salt. Fill the glasses with ice cubes.
- Step 5
- Divide the cucumber water among the glasses. Top off with the tonic water. Garnish each mocktail with a skewer of cucumber slices, gherkins, cheese and a few dill fronds.
Tips
This refreshing cucumber water mocktail is spiked with gherkin juice for the perfect touch of salt.
