Botanical Grounds Recipe

Chill glass

Place a highball or large copa glass in the freezer for 5–10 minutes or fill with ice and water to chill while you prepare the ingredients.

Make a cucumber ribbon: use a vegetable peeler to slice two long thin ribbons from a peeled or unpeeled cucumber. Set aside in the refrigerator so they stay crisp.

Prepare citrus: cut a fresh lime in half and a lemon. Reserve a lemon peel and roll it between your palms to release oils; set the lime half aside for juicing.

Discard the chilling ice/water from the glass (if used). Fill the chilled glass with the large ice cubes so the drink stays cold without immediate dilution.

Add 2 oz Seedlip Garden 108 (or other non‑alcoholic botanical spirit) directly over the ice.

Pour in 0.5 oz freshly squeezed lime juice over the spirit to add brightness.

Gently add 4 oz premium Indian tonic water down the side of the glass (or over the back of a bar spoon) to preserve effervescence.

If you prefer a slightly lighter mouthfeel, top with 1 oz cold sparkling water. Stir once gently with a bar spoon 6–8 times to integrate without losing carbonation.

Express the lemon peel: hold the peel with the outer oil side facing down above the drink and give it a quick firm twist so the citrus oils spray onto the surface. Rim the glass with the peel and drop it in or rest it on the rim.

Add the cucumber ribbons inside the glass, tucking them against the inside wall to create a visually appealing spiral and a cooling aroma.

Slap the rosemary sprig between your palms once to wake the oils, then place it as a vertical aroma stake in the drink so the scent rises as you sip.

Optionally float a small edible flower or micro‑herb on top for a refined presentation.

Serve immediately with a short straw or without, encouraging guests to smell the rosemary and citrus before sipping. Recommend stirring lightly once more if the drink has settled.