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Cucumber Cocktail with Chamomile Tonic

Photo: David Malosh
Total time 10 mins
Yield 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.


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

Nutrition Information

  • calories 118
  • fat 0 g
  • satfat 0 g
  • carbohydrate 5 g
  • fiber 1 g
  • protein 1 g

How to Make It

  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.