Thai Chili Cucumber Vodka Lemonade

Yield: 4 servings

I just acknowledged that my fiery disposition requires the cooling effects of cucumbers in summer’s heat. But at the same time, I can’t resist spicing up a cocktail. The chili peppers must be ready to harvest at the same time for a good reason. Cheers to this concoction that has it all — mellow cucumber juice, tart lemon, spicy Thai basil and birds eye chili, with a touch of sweetness from watermelon and simple syrup.

What you need:

• 2-3 cups cucumber juice*, about 3 medium cucumbers, with some slices reserved for garnish

• ½ cup watermelon juice, optional

• ⅓ cup freshly squeezed lemon juice

• 4 ounces cucumber vodka

• 5-6 large leaves plus 4 sprigs Thai basil for garnish

• ½ teaspoon turbinado or coarse sugar

• 3-4 cups of ice

• 2 tablespoons simple syrup, plus more to taste

• 1-2 Thai birds eye chili peppers, optional, thinly sliced

* If you have one, use a vegetable juicer to juice the cucumber and watermelon. If you don’t have a juicer, purée the cucumber and watermelon in a blender, then strain through a fine mesh strainer. Discard solids.

What you do:

1. Combine the cucumber juice, watermelon juice, lemon juice and vodka in a pitcher and shake or stir to combine thoroughly. (note: this step can be prepared up to 24 hours in advance)

2. In a mortar and pestle or small bowl, muddle the sugar into the large basil leaves until they are crushed. Add this to the juice mixture, using some of the juice to thoroughly rinse out the mortar or bowl. Stir well.

3. Fill four glasses with ice. Divide the mixture into the 4 glasses. Put 2-3 slices of chili pepper in each glass. Garnish each with a sprig of Thai basil and 1-2 slices of cucumber. Serve immediately.