Déjà Verdrew Recipe

Muddle herbs

Place basil and mint leaves in a sturdy glass or cocktail shaker. Add lemon zest and the lemon and lime juices. Gently muddle 8–10 times — just enough to bruise the herbs and release oils without shredding them.

Let the muddled mixture sit for 2–3 minutes to allow the citrus to extract additional aromatic oils from the herbs.

Add the cooled strong-brewed green tea, chopped cucumber and celery juice (if using) to the muddled herb-citrus mixture.

Using a small hand blender or a cocktail muddler, gently press the cucumber against the sides to release juice and aroma. If using a blender, pulse 1–2 times and then strain through a fine-mesh sieve or cheesecloth into the shaker to remove solids.

Stir in simple syrup and honey syrup to the mixture. Add the teaspoon of salt — this enhances the vegetal and citrus notes. Taste and adjust: add up to another 5–10 ml simple syrup if you prefer sweeter, or an additional 5 ml lime juice if you want more brightness.

Fill a highball or Collins glass with ice. Pour the strained herb-green mixture over the ice, leaving room for sparkling water.

Top with chilled sparkling water (about 90 ml). Gently stir twice to combine without dissipating bubbles.

Express a lime wheel over the drink (squeeze to release oils) and drop it in. Garnish with a small basil sprig or microgreens set atop the ice for an aromatic finish.

Serve immediately while cold and effervescent.