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RECIPES BY MIXOLOGIST CHRISTOPHER CHO LCI TELE 7 CO-OP GOLD EN PURE Tea Package of 18 3 FOR CUCUMBER SMASH MOCKTAIL 9° INGREDIENTS CO-OPGOLD … … SYRUP 1. To make the syrup, roughly chop the cucumber and transfer it to a blender. Add water and 1lsrge Long'Englishcucumber blend until cucumber has broken down into a Juice 4 il nusotros aeumoumente Me Am One 2cups cold water liquid form. 2cups white sugar 2. Double strain into a container. Add sugar and DRINK whisk until dissolved. Measure out 1 oz. and set the rest aside for now. 5bags CO-OP GOLD PURE Lemon Lo | Ginger Tea 3. Steep teabags in boiling water for 5 minutes. Strain and chill. Measure out 1 oz. and set the 2cups _ boiling water rest aside for now. Keus CO:0PGOLD'LEmonaUS 4. Measure into a cocktail shaker cucumber oz limejuice syrup, steeped tea, kombucha and lime juice. à : Take it from mocktail to cocktail by adding 1 oz. cup crackediice;divided of gin. Add half the ice and shake vigorously. + thinly sliced cucumber Strain into a rocks glass. Add remaining ice and kombucha to fill the glass. Garnish with skewered cucumber slices and candied ginger. CO-OP GOLD Frozen Fruit 500-600 g 2 FOR 9°: MINT CONDITION MOCKTAIL PRODUCE — candied ginger fresh mint leaves GROCERY CO-OP GOLD PURE Peppermint Tea CO-OP GOLD Frozen Watermelon Blend CO-OP GOLD Tropical Juice sugar coconut water salt lemon juice FOR THE FULL RECIPE, PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE »