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Drinks

The Refresher

The Refresher
Los Angeles Times

ORDER the cocktail called the Refresher at Rustic Canyon restaurant in Santa Monica and the bartender pours freshly squeezed juice into a glass, pops open an icy cold bottle of Prosecco and tops the juice off with the Italian sparkler. ... Read more

Total time: About 15 minutes | Serves 1
  • 1 large cucumber, chilled
  • 6 ounces chilled Prosecco (spumante)
  • 1 lemon wedge
  • Tabasco
  • Salt

Step 1Trim the ends off the cucumber and quarter it lengthwise. Slice one quarter in half down the middle to make a spear (about 5 inches long; it should be just longer than the height of a lowball glass). Roughly chop the remaining pieces and puree in a food processor. Strain the juice and discard the pulp.

Step 2In a lowball glass, combine 2 ounces (one-quarter cup) cucumber juice and a pinch of salt. Slowly pour in the Prosecco. Garnish with the reserved cucumber spear. Serve with a wedge of lemon, Tabasco and salt (for each person to add to taste).

Note: From Jon Hoeber at Rustic Canyon restaurant. Cucumber juice loses its delicate flavor quickly. Juice no more than a few hours ahead and store in the refrigerator.

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