1

Use a vegetable peeler to peel 2 thin ribbons from 1 trimmed cucumber, then set aside.

2

Roughly chop the rest of the cucumber and put into the bowl of a food processor. Blitz until smooth, then spoon into a bowl lined with a square of muslin. Squeeze the juice into the bowl and discard the pulp.

3

Put 5g each fresh basil, mint, and flat-leaf parsley leaves into a cocktail shaker and crush using a muddler. Fill the shaker with ice, then add 1 tbsp clear honey, the juice of 1 lime, and 100ml of the cucumber juice. Shake vigorously.

4

Line 2 highballs with the cucumber ribbons and fill with ice. Strain over the cucumber mocktail then top with 170ml soda water. Serve garnished with fresh mint.