Cucumber, tarragon, green grape and gentian tonic

Bitterness rides the tonic so the first sip is gentian, not leftover grape juice.

This is the no-alcohol pour. Serve it in the same glass as the cocktail.

Juice base the morning of. Tonic and bitters at the pour. Cucumber ribbons one hour, in cold water.

• Green-grape juice2 oz
• Cucumber juice1 oz
• Tarragon syrup0.5 oz
• Fresh lemon juice0.5 oz
• Tonic water2 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for cucumber, tarragon, green grape and gentian tonic, not a certified kitchen test.
2. Amounts below are one batch: 1 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: This is the no-alcohol pour. Serve it in the same glass as the cocktail.
6. Leftover route: Juice base the morning of. Tonic and bitters at the pour. Cucumber ribbons one hour, in cold water.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.