Volume 5 Issue 1 Spring-Summer 2018
By April Sharp
his summer take a break from the traditional alcoholic are. Modified cocktails and infused water will keep you sated and hydrated all summer long.
5 mint leaves (plus some for garnish)
1 teaspoon sugar (or Splenda)
1 half lime, squeezed (1 oz.)
4 oz ginger ale, club soda or sparkling water.
In a glass, combine the mint, sugar or Splenda and lime juice and muddle with a wooden spoon. Add Ice. Top with the ginger ale, club soda, or sparkling water.
1 small cucumber, scrubbed and sliced
2 sprigs fresh mint, washed and bruised
1/2 lime, scrubbed & sliced (optional)
10 to 12 cups filtered water
Place sliced cucumber, mint sprigs, and lime slices (if using) in a large pitcher. Pour water into the pitcher. Cover and refrigerate for anywhere from 1 to 8 hours (the longer you infuse the water, the stronger the flavor will become). Strain the water into a glass and serve chilled with a slice of cucumber for garnish, if desired.
When mixing mocktails and cocktails, herbs and/or fruit are often mashed or ground -- muddled -- with sugar in the bottom of a glass before adding the liquid ingredients to intensify their flavors. You can muddle with a spoon or a pestle-like tool called a muddler.
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