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
|English Cucumber, roughly chopped||2 large|
|Fresh Mint||6 sprigs|
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!