Watermelon And Cucumber Tonic Food

WATERMELON AND CUCUMBER TONIC

Steps:

• Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; process until smooth.
• Line a fine sieve with 4 layers of cheesecloth, allowing cheesecloth to extend over edges; strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture.
• Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture.
• Discard solids. Repeat the procedure with the remaining watermelon, mint, juice, and cucumber.
• Combine 2 1/2 cups juice mixture, tonic water, and gin, stirring well to combine. (Reserve any remaining juice mixture for another use.) Serve over ice.

WATERMELON-CUCUMBER SALAD

Steps:

• Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

CUCUMBER AND TONIC

Steps:

• Using a vegetable peeler, peel the cucumber lengthwise until you have long, wide ribbons.
• Place a few slices of lime and mint leaves in the bottom of a Collins glass, or other tall glass, and, using a wooden spoon, lightly muddle them to release the juices in the lime and oils in the mint. Add a few strips of cucumber and fill the glass with ice (crushed, if you've got it).
• Top with tonic water and a few dashes of bitters, if using.