Seedlip Garden, Elderflower Tonic, Lime, Cucumber Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the ingredients to ensure the cocktail stays cold.

Prepare cucumber

Wash the cucumber. Using a mandoline or vegetable peeler, slice 6 thin rounds for muddling and cut one long thin ribbon for garnish. Reserve.

Juice lime

Cut the lime in half and squeeze 1/2 oz (about half a lime) of fresh lime juice. Strain out seeds and pulp.

Muddle cucumber

Remove the chilled glass from the freezer and discard any ice water. Place the 6 thin cucumber slices in the bottom of a mixing glass or the serving glass. Add the fresh lime juice. Gently muddle 6–8 times—press just enough to release cucumber juices and aroma without turning it into mush.

Add Seedlip and ice

Add 2 oz Seedlip Garden to the muddled cucumber and lime. Fill the mixing glass or serving glass with fresh ice to about 3/4 full (approximately 1 cup).

Top with elderflower tonic

Pour 4 oz elderflower tonic water gently over the ice to preserve carbonation. Stir once or twice with a long bar spoon to combine flavors and chill the drink.

Garnish

Thread the cucumber ribbon inside the glass along the inner wall (or float it on top) and add a lime wheel on the rim. Optionally slap a mint sprig between your hands to release oils and nestle it against the cucumber ribbon. If desired, finish with a light pinch (about 1/4 tsp) of cucumber salt or fine sea salt on top to enhance flavor.

Serve immediately with a short straw. Encourage the drinker to give the cocktail a gentle stir before sipping to re-distribute aromatics from the garnish.