Cucumber Cocktail with Chamomile Tonic

"A lot of cultures start meals with an aperitif or end with a digestif," says Jovial King. "Having a bitter drink before or after a meal is just a way to slow down, which is always great for digestion." Her chamomile tonic, with vodka and dandelion greens, is delicious in Marcia Kiesel's refreshing, unsweetened cocktail.

Slideshow:Garden-to-Glass Cocktails

  • Total Time:
  • Servings: Makes 1 drink
  • Time(Other): Plus 3 weeks to make the tonic

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Ingredients

  • 4 ounces seedless cucumber, unpeeled, coarsely chopped (1 cup)
  • 1/2 cup small ice cubes
  • 1 1/2 ounces Bitter Chamomile Tonic
  • 1 tablespoon chopped mint plus 1 mint sprig, for garnish
  • 1 tablespoon fresh lime juice
  • Pinch of salt

How to make this recipe

  1. In a blender, combine the cucumber, ice, Bitter Chamomile Tonic, chopped mint, lime juice and salt and puree. Pour into a tumbler, garnish with the mint sprig and serve.

Notes

One Drink 118 cal, 0 gm fat, 0 gm sat fat, 5 gm carb, 1 gm fiber, 1 gm protein.

Contributed By Photo © David Malosh Published August 2011





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