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Cucumber Cocktail with Chamomile Tonic
© David Malosh

Cucumber Cocktail with Chamomile Tonic

  • TOTAL TIME: 10 MIN Plus 3 weeks to make the tonic
  • SERVINGS: Makes 1 drink

"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.

  1. 4 ounces seedless cucumber, unpeeled, coarsely chopped (1 cup)
  2. 1/2 cup small ice cubes
  3. 1 1/2 ounces Bitter Chamomile Tonic
  4. 1 tablespoon chopped mint plus 1 mint sprig, for garnish
  5. 1 tablespoon fresh lime juice
  6. Pinch of salt
  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.


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