Want to jazz up your summer mocktail?
Discover this Zingy Cucumber Basil Mocktail – the perfect non-alcoholic refreshment for hot days.
Cucumbers paired with basil feel refreshingly bright. This duo shines when combined with zingy booch and ice. A truly epsilonial delight that is both digestive-friendly and harmoniously vibrant. Kombucha and ginger beer are alcohol-free, and their fizz and flavor can stand in for the spirit in a booze-free cocktail. No one will notice. Excellent for parties, dinner events, or just a cool, relaxing break. It makes an ideal summer drink.
Delicious cocktail recipe for a 100% refreshing summer
Are you Planning an al-fresco dinner with friends or a garden read? A tasty tipple can elevate a sunny day. Think juicy, ice-cold, and almost too easy to sip—no mixology skills needed.
Beat the heat with this refreshing non-alcoholic summer drink
What do prohibition and mocktails have in common?
Mocktails seem modern, but they trace back to the Jazz Age. For revelers sipping illicit hooch, temperance societies urged people away from the sauce. Books listed recipes for cocktails without alcohol, and readers sought replacements for booze. These were known as temperance drinks in the 1800s. During Prohibition, bartenders adapted existing recipes to tempt drinkers without alcohol.
Zingy cucumber basil Mocktail
Cucumbers paired with basil feel refreshingly bright. This duo shines when combined with zingy booch and ice.
- Prep Time: 20
- Total Time: 30
- Yield: 4 glasses of 10oz/3dl each
Ingredients
2 organic „Nostrano“ cucumbers (approx. 1 lb/500 g)
2 tbsp organic chili salt
1 tbsp dried (organic) edible blossoms
4-5 organic lemons, 3,3 oz/1 dl juice, ½ lemon for salt decoration
1 bunch organic basil
4 tsp organic pear syrup
17 oz/5 dl organic ginger kombucha
Ice cubes
Instructions
1. Roughly peel the cucumbers and grate them into a bowl (medium-fine).
2. Spread the chili salt and flowers evenly on a small plate.
3. For the decorative salt rim, moisten the outside of the glass with half a lemon, then toss the salt and flower mixture directly in the plate.
4. Place one or two basil sprigs, stems into the glass and lightly crush with a wooden muddler.
5. Add 1,6 oz/50 ml cucumber, 0,8 oz/25 ml lemon juice, and 1 teaspoon of pear syrup and mix with a spoon.
6. Top with ice cubes and 1 dl ginger kombucha, then garnish with a sprig of basil.
Notes
- Make your own chili salt: Combine 3 parts fine sea salt and 1 part finely ground organic chili in a clean jar, seal, and shake well.
- Use peppermint instead of basil.