📝 About This Recipe
Elevate your temperance movement with this sophisticated reimagining of the classic highball, featuring Seedlip Garden 108. This distilled non-alcoholic spirit captures the essence of the English countryside with crisp notes of hand-picked peas, hay, and traditional garden herbs. Paired with a high-quality tonic and thoughtful aromatics, it offers a complex, dry, and deeply refreshing profile that proves a cocktail doesn't need spirits to be spirited.
🥗 Ingredients
The Base
- 2 oz Seedlip Garden 108 (chilled)
- 4 oz Premium Indian Tonic Water (freshly opened and highly carbonated)
The Ice & Vessel
- 4-5 pieces Large Clear Ice Cubes (high-quality, slow-melting ice)
- 1 Highball or Copa Glass (pre-chilled in the freezer)
Aromatic Garnishes
- 1 piece Fresh Sugar Snap Pea (sliced lengthwise to reveal the seeds)
- 1 piece Fresh Mint Sprig (clapped between hands to release oils)
- 1 long strip Cucumber Ribbon (shaved with a vegetable peeler)
- 1 sprig Fresh Thyme (for earthy undertones)
- 1 twist Organic Lemon Peel (pith removed)
- 3 whole Black Peppercorns (to enhance the herbal spice)
👨🍳 Instructions
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1
Begin by placing your highball or large wine glass in the freezer for at least 10 minutes to ensure a frosty vessel that maintains carbonation.
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2
Prepare your cucumber ribbon by using a Y-peeler to shave a long, thin slice from a firm English cucumber, avoiding the watery seed center.
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3
Press the cucumber ribbon against the inside wall of the chilled glass, allowing it to adhere to the frost.
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4
Fill the glass to the brim with large, crystal-clear ice cubes. Using large cubes is essential to minimize dilution.
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5
Measure and pour exactly 2 ounces of Seedlip Garden 108 over the ice, allowing the spirit to chill as it filters through the cubes.
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6
Tilt the glass slightly and slowly pour 4 ounces of premium tonic water down the side of the glass or along a twisted bar spoon to preserve the bubbles.
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7
Using a long bar spoon, give the drink one very gentle 'lift' from the bottom to integrate the flavors without dissipating the carbonation.
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8
Slice a sugar snap pea at a sharp diagonal to expose the bright green peas inside and place it atop the ice.
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9
Take the fresh mint sprig and give it a firm 'slap' against your wrist or between your palms to wake up the aromatic oils before tucking it near the rim.
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10
Express the lemon peel over the surface of the drink by twisting it, then discard the peel or drop it in to add a bright citrus aroma.
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11
Drop three whole black peppercorns into the glass; they will occasionally hit the palate with a subtle, savory warmth.
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12
Serve immediately while the effervescence is at its peak and the botanicals are most fragrant.
💡 Chef's Tips
Always use a fresh bottle of tonic; small 200ml glass bottles are better than large plastic ones to ensure maximum fizz. If you prefer a more floral profile, substitute Garden 108 with Seedlip Grove 42 and garnish with an orange wheel. Don't skip the 'slap' on the mint; it breaks the capillaries in the leaves to release the scent without making the drink bitter. If your tonic is too sweet, add a dash of non-alcoholic celery bitters to bring out the savory notes of the peas and hay. Clear ice is not just for aesthetics; it is denser and melts much slower, keeping your mocktail from becoming watery.
🍽️ Serving Suggestions
Pair with a fresh goat cheese and heirloom tomato tartine to complement the herbal notes. Excellent alongside a bowl of chilled edamame seasoned with sea salt and lemon zest. Serve as a sophisticated aperitif before a light Mediterranean lunch. Pairs beautifully with smoked salmon blinis and crème fraîche. Enjoy on a warm patio afternoon with a side of Castelvetrano olives.