1/2 cucumber, preferably hothouse
4 thin slices of lime 2 sprigs mint Tonic or soda water, to taste Peychaud's bitters, to taste (optional) Using a vegetable peeler, peel the cucumber lengthwise until you have long, wide ribbons. Place a few slices of lime and mint leaves in the bottom of a Collins glass, or other tall glass, and, using a wooden spoon, lightly muddle them to release the juices in the lime and oils in the mint. Add a few strips of cucumber and fill the glass with ice (crushed, if you’ve got it). Top with tonic water and a few dashes of bitters, if using. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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