Mint Vinegar Garden Toast

Vinegar gives this mint-and-cucumber drink a rounded sourness that's quite different from lemon or lime. The small syrup balances that sharpness with sweetness, while grated cucumber adds a fresh texture. It should taste sweet and tart together, without a strong vinegar smell dominating the glass. Making the syrup is the extra step, but it gives the drink a clear identity. Serve it properly cold and stir again before sipping so the cucumber doesn't stay in one layer.

Ingredients

• 1 tbsp Sugar
• 2 tbsp Water for syrup
• 1 tsp White distilled vinegar (5% acidity)
• 6 leaf Mint leaves
• 1 tbsp Cucumber, coarsely grated
• 6 oz Cold water

Make it

1. Simmer the sugar and syrup water for 2 minutes, stirring until dissolved. Add the vinegar and mint, then remove from the heat and infuse for 5 minutes.
2. Strain the syrup, cool briefly and refrigerate for about 30 minutes.
3. Stir the chilled syrup into the cold water with the grated cucumber. Serve cold. This is a freshly made, non-fermented syrup.

Benefits

Vinegar and mint · refreshing fluids

Vinegar, mint, and cucumber makes room for more water in your day. The 6 oz base carries a clean acidic bite without needing alcohol to give it character.

Let vinegar bring the interest

The mint and cucumber carries a clean acidic bite from vinegar; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.