      |
Volume 5 Issue 1 Spring-Summer 2018
By April Sharp
his summer take a break from the traditional alcoholic are. Modified cocktails and infused water will keep you sated and hydrated all summer long.
5 mint leaves (plus some for garnish)
1 teaspoon sugar (or Splenda)
1 half lime, squeezed (1 oz.)
Ice
4 oz ginger ale, club soda or sparkling water.
In a glass, combine the mint, sugar or Splenda and lime juice and muddle with a wooden spoon. Add Ice. Top with the ginger ale, club soda, or sparkling water.
1 small cucumber, scrubbed and sliced
2 sprigs fresh mint, washed and bruised
1/2 lime, scrubbed & sliced (optional)
10 to 12 cups filtered water
Place sliced cucumber, mint sprigs, and lime slices (if using) in a large pitcher. Pour water into the pitcher. Cover and refrigerate for anywhere from 1 to 8 hours (the longer you infuse the water, the stronger the flavor will become). Strain the water into a glass and serve chilled with a slice of cucumber for garnish, if desired.
When mixing mocktails and cocktails, herbs and/or fruit are often mashed or ground -- muddled -- with sugar in the bottom of a glass before adding the liquid ingredients to intensify their flavors. You can muddle with a spoon or a pestle-like tool called a muddler.
~ Read the Current Brave Issue or explore Previous Brave Issues ~
Brave Magazine is published and paid for by FlagandBanner.com and our advertisers. It is FREE to FlagandBanner.com customers. The magazine publishes twice a year in May and October. We'd love to hear from you! Comments, questions, information, advertising, subscriptions or to share your Brave story with us!
Phone: (501) 255-5701 | Email: letters@bravemagazine.com | Address: 800 W. 9th Street, Little Rock, AR 72201
