The inspiration for this little cocktail started with a cucumber sale at the local grocery — the idea grew with a craving for a gin fizz, and then peaked 2 weeks ago when I found a great last minute deal to Mexico — which is where we’re going in about an hour.

I’m sitting in the gate at the airport, finally getting around to posting the recipe for this refreshing, and vitamin-enriched drink.  I know that some of you are thinking that maybe tequila would have been a better booze to match with my Mexico-inspired cucumber agua fresca with a touch of lime — I’m thinking, that whatever alcohol you pick, it will result in a cool, fortifying afternoon drink to sit back and relax with on the deck.

Spare Howard and I a thought while you’re chilling out, will you?  We just checked the weather forecast, and it looks like we’re in for a week of Mexican thunder and lightning.  Maybe that’s why it was such a deal…

It’s important to let the strained liquid rest — that’s how you get a crystal clear agua fresca.

Cucumber-Mint Agua Fresca

Yield:  approx 3 cups

C=Cup

Puree all ingredients in a food processor.  Strain through a sieve lined with 3 layers of cheesecloth.  Allow the strained liquid to rest in the refrigerator for 3-4 hours, until it separates.  Carefully pour the clear liquid – the agua fresca — off the top and reserve.  Discard the liquid at the bottom.

Store the agua fresca, covered, in the fridge, for up to 3 days.  Makes a wonderful thirst quencher with mixed with water and simple syrup.

For a Cucumber Agua Fresca Gin Fizz, pour 1 measure of gin over some ice.  Add 2 measures agua fresca, 1 measure simple syrup and a squeeze of lime.  Top it off with sparkling water, and you have yourself SOME beverage!