Bebida Botánica: A Sip of Spring Print
Written by Amanda Zantal-Wiener   

Bebida Botánica

Living in New England for several years instills a certain amount of denial. For example, a snowstorm on the first day of spring frequently yields a unique array of coping mechanisms, such as inappropriate footwear (read: flip-flops at 36°F) and obscene amounts of money spent on tropical destination travel.

Some of us, however, choose to escape the cold with nothing more than a refreshing cocktail. This “Bebida Botánica” recipe, infused with vegetables and herbs frequently enjoyed in warmer weather, instills images of white sand and palm trees at first sip. What’s more, one of these cocktails contains just a smidgen over 100 calories.

Go ahead, northeastern dwellers…have a taste of spring.

  • 1 fl oz vodka (preferably organic)
  • 1 fl oz champagne or sparkling wine (some suggestions for organic varieties here)
  • ¼ cup fresh mint leaves
  • 4-5 cucumber slices
  • Club soda, plain or lime
  • Lime wedge

Place mint at the bottom of a Collins glass and top with ice. Line the sides of the glass with cucumber slices.

Pour vodka and champagne into a shaker over ice and shake until well mixed. Strain into glass over ice.

Top the glass with club soda, garnishing with a lime wedge or additional cucumber slice.

image: caseymfox