Le Jardinier Recipe

If you don't have cold-pressed cucumber juice, peel and roughly chop 1 small to medium English cucumber. Blend until smooth, then strain through a fine mesh sieve or cheesecloth to yield about 2 oz of juice. Chill before using.

Roll the lime on the counter with the palm of your hand to loosen juices, then cut and squeeze fresh lime to measure 0.75 oz (about half a lime). Lightly slap the mint and basil leaves between your palms to release oils; keep a few for garnish.

Muddle aromatics

In a cocktail shaker, add the basil and mint leaves and 0.5 oz simple syrup. Gently muddle 6 basil leaves and 6 mint leaves just until fragrant and slightly broken—do not over-muddle to avoid bitterness.

Combine liquids

Add 2 oz Sobrii non-alcoholic tequila, 2 oz cold-pressed cucumber juice, and 0.75 oz fresh lime juice to the shaker with the muddled herbs.

Shake

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Double strain

Double-strain the shaken mix through a fine mesh strainer into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) to remove herb fragments and any pulp.

Garnish with a cucumber ribbon or wheel placed on the rim or floated on top. Add a small basil sprig and a mint sprig for aroma. If desired, finish with a very light pinch (about 1/4 tsp) of flaked sea salt on top to brighten flavors.

Serve immediately. Optionally provide a short stirring straw so the drinker can lightly mix the garnish oils into the cocktail before sipping.