Cucumber Lime Refresher Recipe

Wash and cut

Wash one large English cucumber (or two Persian cucumbers). Trim the ends and cut into chunks roughly 1–2 inches long.

Juice the cucumber chunks using a juicer or blender. If using a blender, blend until very smooth, then strain through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. You should yield about 1 to 1.5 cups (240–360 ml) of cucumber juice.

In a mixing glass or small pitcher, combine 1.5 cups cucumber juice, 3 tablespoons fresh lime juice, and 1.5 tablespoons orgeat syrup. Stir gently to combine.

Taste the mixture. If you prefer it slightly sweeter, add up to 1/2 tablespoon simple syrup and stir. Add 1 teaspoon fine sea salt and stir to help amplify flavors and balance acidity.

Fill two highball glasses (or one large glass) with ice cubes, dividing the ice between them.

Place 2 cucumber slices and 1 lime wheel into each glass against the inner wall for presentation (optional: gently bruise a mint sprig and tuck it in).

Pour the cucumber-lime-orgeat mixture evenly over the ice (about 6 oz of mixture per two glasses, or adjust proportionally).

Top each glass with tonic water — about 5 oz (150 ml) per glass — pouring slowly to preserve carbonation. Stir once gently with a bar spoon to integrate.

Taste and adjust: if it's too tart, add a few drops more simple syrup; if it needs brighter lime, squeeze an additional 1/2 teaspoon fresh lime juice per glass.

Garnish each glass with a cucumber slice on the rim, a lime wheel, and a mint sprig if using. Serve immediately while tonic is fizzy.

If preparing pitcher-style for a group, combine the cucumber mixture and orgeat in a pitcher, chill 10 minutes, then add tonic and ice just before serving to maintain fizz.