ChefXi OfficialA vibrant, non-alcoholic botanical elixir blending the cooling essence of cucumber with the peppery soul of Thai basil and a hint of Mediterranean sea salt.
Place the chopped cucumber and Thai basil leaves into a high-speed blender. Process until completely liquefied and vibrant green.
If the basil is very woody, use only the leaves to maintain a smooth texture.
Strain the mixture through a fine-mesh sieve or nut milk bag into a small pitcher, pressing firmly to extract every drop of botanical essence.
Discard the pulp or save it for a refreshing face mask!
Stir in the fresh lime juice, agave nectar, and sea salt until the salt is fully dissolved and the flavors are in harmony.
Fill two chilled glasses with ice. Pour the cucumber-basil base halfway up each glass.
Top with sparkling water and give a gentle stir. Garnish with an extra sprig of Thai basil and a thin wheel of cucumber. Taste the history of the garden.
The key to this drink is the 'cold-press' of the basil into the cucumber juice. It prevents the herb from oxidizing and turning bitter, keeping the profile bright and soulful. Inspired by the verdant hills of Liguria and the cooling aguachiles of Mexico.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.