In response to numerous requests for alcohol-free drinks at Coltivare, bar manager Sarah Keck created a menu of zero-proof recipes, including this thirst-quenching combo of cucumber, mint and tonic.
6-8 fresh mint leaves
1 cucumber slice
¾ oz. cucumber shrub
½ oz. fresh lemon juice
½ oz. fresh lime juice
2 dashes of salt tincture (1:4 salt to water)
Tonic water, to top (Coltivare uses Fever-Tree Mediterranean)
Tools: muddler, swizzle stick
Garnish: cucumber wheel and mint sprig
Muddle mint leaves and cucumber slice in mixing glass. Add shrub, lemon juice, lime juice, salt tincture. Fill stemless tulip or rocks glass with crushed ice, and strain contents of mixing tin into the prepared glass. Top with tonic water, and swizzle to combine. Garnish.
Cucumber Shrub: Combine equal parts peeled diced cucumber (2 cups each), rice wine vinegar and sugar. Refrigerate, stirring once a day for 3-4 days until flavors taste balanced. Keep refrigerated when not in use.
Sarah Keck, Coltivare, Houston
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