“The spices and citrus peels in this recipe add depth to the faux gin, while the cucumber’s juice adds a little body,” says Denver-based recipe developer Julia Heffelfinger. Plus, florals like lavender can help calm nerves. Pro tip: Use a quality tonic water such as Fever Tree that is not too sweet.
Serves 1
In a large jar, add the juniper berries, coriander seed, fennel seed, lavender, lemon and lime peels, and the chopped cucumber; cover with two cups of water and refrigerate overnight.
Strain the juniper infusion through a fine mesh sieve set over a pint-size jar. Reserve two ounces for the cocktail and store the remainder in the fridge for additional drinks.
Fill a highball with ice. Add two ounces of the juniper infusion and fill to the top with tonic water. Garnish with cucumber ribbon and lime wedge.
