Cucumber Tequila-Citrus-Mint Fizz

Garden harvest meets cocktail hour in this delightfully refreshing, not-too-sweet cooler. Cucumber softens the harsh edges of the spirit while adding a fresh aroma and cooling taste. Use a good-value silver tequila like Sauza Hornitos Plata.

oz. cucumber tequila, chilled (recipe follows)

lemon wedge 1 lime wedge 5 to 10 fresh mint leaves 5 to 6 oz. lemon-lime soda, chilled 1. Fill 12-oz. tumbler with ice. Pour tequila over ice. Squeeze lemon and lime wedges over ice; add to glass.

Put mint leaves in one hand. Clap between hands several times to release oils; drop leaves in glass. Top with soda. Stir gently.

serving Cucumber Tequila 1 750-ml bottle silver tequila 1/2 thinly sliced peeled cucumber 1. Pour tequila into pitcher (save bottle); stir in cucumber. Refrigerate overnight.

Using fine mesh strainer and funnel, strain tequila back into bottle. Store in refrigerator up to 2 weeks.