Juniper and lime spritzer

Try this non-alcoholic take on a gin and tonic.

“The spices and citrus peels in this recipe add depth to the faux gin, while the cucumber’s juice adds a little body,” says Denver-based recipe developer Julia Heffelfinger. Plus, florals like lavender can help calm nerves. Pro tip: Use a quality tonic water such as Fever Tree that is not too sweet.

Serves 1

Photography by Robert Bredvad. Styling by Ashley Schleeper.


2 tablespoons dried juniper berries
1 tablespoon coriander seed
1 tablespoon fennel seed
1 teaspoon food-safe dried lavender flowers
1 lemon peel
1 lime peel, plus lime wedge for garnish
½ cucumber, chopped, plus thin cucumber ribbon for garnish
Light tonic water, preferably Fever Tree



In a large jar, add the juniper berries, coriander seed, fennel seed, lavender, lemon and lime peels, and the chopped cucumber; cover with two cups of water and refrigerate overnight.


Strain the juniper infusion through a fine mesh sieve set over a pint-size jar. Reserve two ounces for the cocktail and store the remainder in the fridge for additional drinks.



Fill a highball with ice. Add two ounces of the juniper infusion and fill to the top with tonic water. Garnish with cucumber ribbon and lime wedge.

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