Cucumber Tarragon Pantry Spritz

Cucumber and tarragon make a green, aromatic combination, with the shrub's vinegar giving a rounder sourness than lemon juice. The sugar is there to balance that acidity, not make the soda syrupy. Strain the cucumber well so the drink feels clean rather than pulpy. Tarragon can be quite assertive, so remove the sprig after the short infusion. This is a small kitchen project with a crisp, savory-edged result, particularly appealing if the usual fruit-and-mint mocktails have started to feel repetitive.

Ingredients

• 2 tbsp Cucumber, finely grated
• 1 small sprig Fresh tarragon
• 2 tsp Sugar
• 1 tsp White distilled vinegar (5% acidity)
• 2 oz Water for syrup
• 5 oz Sparkling water, chilled

Make it

1. Warm the syrup water and sugar until dissolved, then remove from the heat. Stir in the cucumber, vinegar and tarragon.
2. Infuse for 10 minutes, strain thoroughly and refrigerate for about 30 minutes.
3. Pour the chilled syrup into a glass, add sparkling water and stir gently. This is a fresh refrigerated infusion, not a fermented drink.

Benefits

Cucumber and tarragon · refreshing fluids

Using cucumber, tarragon, and vinegar turns the measured water into a drink with a crisp green flavor. That water still counts toward your fluid intake.

Make room for tarragon

Tarragon gives the cucumber and vinegar an anise-like lift—an aromatic pairing to serve freshly mixed, while the bubbles are lively.