Perrier Tranche Recipe

Chill and slice

Place a tall Collins or highball glass in the freezer for 5 minutes to chill. While glass chills, thinly slice 3 cucumber rounds (reserve 1 for muddling and 2 for garnish) and pick 4 fresh mint leaves from stems. Cut 1 lime and slice a wheel for garnish; juice 1/2 lime to yield 0.5 oz fresh lime juice.

Muddle

Remove chilled glass. In a mixing glass or the serving glass, add the reserved cucumber slice and 4 mint leaves. Add 0.25 oz simple syrup and gently muddle 6–8 times — just enough to release cucumber and mint aroma without pulverizing the mint.

Add spirits and lime

Add 1.5 oz dry gin and 0.5 oz fresh lime juice to the muddled mixture. Stir gently to combine so the flavors marry.

Ice and top

Fill the serving glass with 1 cup of ice (large cubes or crushed, depending on preference). Pour the gin-lime-muddle mixture over the ice, then slowly top with 8 oz chilled Perrier to preserve carbonation. Give one gentle stir (1–2 turns) to integrate without flattening the bubbles.

Thread the two reserved cucumber slices onto the rim or float them inside the glass. Add the lime wheel to the rim and gently slap the remaining mint leaves between your palms to awaken their oils, then tuck them into the drink near the rim. Serve immediately with a straw or stirrer.