2 cups lightly packed mint leaves, plus small sprigs for garnish
1 1/2 cups lightly packed basil leaves, plus small sprigs for garnish
1 cup thinly sliced English cucumber, plus 8 spears for garnish
1/4 cup plus 2 tablespoons yuzu juice
2 cups chilled vodka
2 1/4 cups chilled sparkling water
How to Make It
In a small bowl, whisk the sugar with the hot water until dissolved. In a pitcher, muddle the mint and basil leaves with the sliced cucumber and the sugar syrup. Stir in the yuzu juice, vodka and sparkling water. Serve in ice-filled collins glasses garnished with small sprigs of mint and basil and a cucumber spear.
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