The Bikini Chef® Cocktail
Prep time: 15 mins
Total time: 15 mins
Serves: 4
A fresh drink to enjoy on a warm summer day!
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
6 ounces (3/4 cup) gin
1/2 cup fresh lemon juice
3 tablespoons agave syrup, (see #SOBikini Tip)
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- Cut 12 thin slices of cucumber for garnish.
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- Peel and chop the rest of the cucumber.
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- Transfer to a food processor, add rosemary and puree.
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- Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup.
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- Press on the solids to extract all the juice.
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- Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses.
- Garnish with cucumber slices and rosemary sprigs.
**#SOBikini Tip: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
