For a party-worthy beverage we’d be proud to serve, we turned to Junior Merino, New York’s own Liquid Chef. Merino, a master mixologist, has created cocktails for restaurants and bars across the world and also consulted on some of the cold-pressed juices now offered at The Pump.
Merino’s Fresh Fizz mocktail will add a burst of freshness and flair to your bar menu while allowing your guests to skip the post-party headache. “This is a refreshing and hydrating drink,” says Merino. (It’ll do wonders for your body if you’re alternating between this and the hard stuff.) “It has a surprising burst of light effervescence and a fresh, citrus taste.”
FRESH FIZZ MOCKTAIL RECIPE
2 thin slices of English cucumber
3 basil leaves
1/2 oz agave nectar
1 oz fresh lemon juice
1 oz fresh grapefruit juice
1 oz bottle water
1 1/2 oz club soda
Muddle the cucumber, basil, and agave nectar. Add the water, juices, and ice. Shake. Add the club soda and double strain into a highball glass.
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