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Soothing Elixir Recipe You'll Want to Drink (To Calm You & Flush Out Toxins!)

by Jennifer Farley ; Updated November 28, 2017

This soothing drink can be prepared with or without alcohol depending on your preference. It has mint to cleanse the palette and calm the stomach. There's cucumber to cool us down and flush out the toxins. And, tonic water, which was originally considered medicine before being associated with mixed alcoholic drinks. Quinine, which gives tonic water its signature bitter flavor, was originally added to protect against malaria. Hence, "tonic." Perhaps you need some tasty medicine right now?

Tip

  • This recipe yields enough for 1 drink. Scale up as needed!

Gather Your Ingredients and Tools

Although we use it for this recipe, you don't technically need a cocktail shaker to prepare this drink. Feel free to keep things simple and mix everything together in a glass with ice. The same goes for the muddler, which is used to press the sugar and lime juice into the mint, infusing the flavors. You can use something like the back of a spoon to get similar results. For the best flavor, I recommend using a high quality tonic water such as Fever Tree. As noted above, the alcohol is completely optional. However, note that both gin and vodka will pair well with these flavors (though probably not at the same time).

Muddle the Lime, Mint, and Sugar

Add the lime juice, mint and sugar to a cocktail shaker. Use a muddler to press the ingredients together.

Add Cucumber Slices

Cucumber should not be muddled, so add it separately. Add the gin or vodka, if using.

Shake It Up

Add ice, and shake to combine and chill the ingredients. Add the tonic water (be sure to do this after shaking the other ingredients).

Serve Immediately

Pour into a serving glass. Garnish with the cucumber slices and mint. Drink.

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About the Author

Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.