1poundunpeeled Persian cucumbersends trimmed, plus more for garnish
1 1/2cupsfresh basil leaves(no stems), plus more sprigs on the stem for garnish
6tablespoonsfreshly squeezed lime juice
Pinchcoarse sea salt
For The Agua Fresca Cocktail:
12dashesANGOSTURA orange bitters
1bar spoonorange flower water(optional)
1(750 ml) chilledsparkling water
Make The Cucumber Agua Fresca: Combine the cucumber, basil, water, lime juice, honey and salt in the carafe of a blender. Place the top on the blender carafe, then blend until the mixture is smooth, at least 30 seconds.
Strain the mixture twice through a fine mesh trainer, pushing on the mixture with a spatula to extract as much juice as possible. Discard the solids and set mixture aside.
Make A Pitcher Of Cocktails: In a pitcher, mix the cucumber agua fresca, elderflower liqueur, the orange flower water (if using), the ANGOSTURA orange bitters and 2 cups of ice.
For One Cocktail: To serve one drink, fill a Tom Collins glass with 3 to 4 ice cubes, add in ½ cup of the cucumber basil agua fresca cocktail mixture and top with ½ cup of sparkling water. Stir to combine, garnish with a sprig basil leaves and some thinly-sliced cucumber and serve.