Walk In The Garden Recipe

Chill and build

Chill a highball or Collins glass in the fridge or by filling with ice water for 2–3 minutes. Discard the chilling water and add a small handful of fresh ice to the glass to keep it cold while you prepare the rest.

In a mixing glass or small shaker, add the fresh mint leaves (reserving one sprig for garnish) and 2–3 thin slices of cucumber. Cut the lime in half. Squeeze half the lime (about 15–20 ml) into the mixing glass, then drop the squeezed half in if you like extra aroma.

Gently muddle the mint, cucumber and lime together with a muddler or the back of a spoon for 6–8 light presses. The goal is to release aroma and some juice without shredding the mint into bits.

Add 2 tablespoons Seedlip Garden 108 and 1 tablespoon Giffard Elderflower (or elderflower cordial) into the mixing glass with the muddled ingredients. Swirl gently to combine for about 5–7 seconds to marry flavors.

Fill the chilled serving glass with fresh ice (cubes or crushed, according to preference). Strain the muddled mixture over the ice into the serving glass. A fine or Hawthorne strainer will keep small mint pieces out; if you like more texture, use a standard strainer.

Top slowly with 150 ml chilled Mediterranean tonic water. Stir gently once or twice with a bar spoon to integrate, taking care not to over-agitate the tonic and lose its carbonation.

Taste and adjust: if you prefer brighter acidity, squeeze the remaining lime half to taste (about 5–10 ml). If you want it sweeter, add a small drizzle (1 teaspoon) of elderflower cordial.

Garnish with the reserved mint sprig, tapping it gently between your palms first to release the aroma, then place it atop the glass. Add a cucumber ribbon or wheel and a lime wheel or wedge on the rim.

Serve immediately with a straw or long stirring spoon. Recommend enjoying within a few minutes while tonic is effervescent and fresh aromatics are bright.