Cucumber Tequila-Citrus-Mint Fizz

Garden harvest meets cocktail hour in this delightfully refreshing, not-too-sweet cooler. Cucumber softens the harsh edges of the spirit while adding a fresh aroma and cooling taste. Use a good-value silver tequila like Sauza Hornitos Plata.

2 oz. cucumber tequila, chilled (recipe follows)
1 lemon wedge
1 lime wedge
5 to 10 fresh mint leaves
5 to 6 oz. lemon-lime soda, chilled

1. Fill 12-oz. tumbler with ice. Pour tequila over ice. Squeeze lemon and lime wedges over ice; add to glass.

2. Put mint leaves in one hand. Clap between hands several times to release oils; drop leaves in glass. Top with soda. Stir gently.

1 serving

Cucumber Tequila

1 750-ml bottle silver tequila
1/2 thinly sliced peeled cucumber

1. Pour tequila into pitcher (save bottle); stir in cucumber. Refrigerate overnight.

2. Using fine mesh strainer and funnel, strain tequila back into bottle. Store in refrigerator up to 2 weeks.

Check out another stellar summer cocktail recipe from Johnny Michaels: Hard Lemonade.