Fresh and bright
Cucumber Yuzu Cloud
Cool cucumber and fragrant yuzu sit beneath a silky aquafaba cloud for a bright, modern drink with a clean saline finish.
20 minutes to mix15 minutes to chill2 finished drinks
01
What you’ll need
- 140 g English cucumber, roughly chopped
- 45 ml yuzu juice or equal parts lemon and mandarin juice
- 30 ml aquafaba from unsalted chickpeas
- 1 tbsp agave syrup
- 1 tiny pinch fine sea salt
- 120 ml chilled tonic water or sparkling water
- Ice for shaking
- 2 long cucumber ribbons and edible herb tips, for serving
02
Mix the drink
- Blend the cucumber until liquid, then strain through a fine-mesh sieve. Measure 100 ml cucumber juice and chill for 15 minutes.
- Add cucumber juice, yuzu juice, aquafaba, agave and salt to a shaker without ice. Shake vigorously for 20 seconds to build the vegan foam.
- Add ice and shake for another 10 seconds. Double-strain into two chilled coupe glasses, then carefully pour the tonic water down the side of each glass.
03
Serve it beautifully
The glass, temperature and first aroma all shape the drink. Set those details before the final pour.
- Chill two coupe glasses before mixing so the foam stays neat and the drink arrives properly cold.
- Twist one cucumber ribbon inside each glass before pouring, leaving its top curve visible through the foam.
- Finish with a tiny herb tip and serve within two minutes, while the cloud is at its softest.
At the table
What to pair with it
Avocado cucumber rolls
Sesame rice crackers
Crispy tofu with ginger and scallion
Estimated per drink
Nutrition at a glance
- Calories
- 58
- Fat
- 0.1g
- Saturated fat
- 0g
- Carbohydrates
- 13g
- Fibre
- 0.8g
- Sugars
- 10g
- Protein
- 0.6g
- Sodium
- 48mg
Cucumber and citrus keep this drink light and refreshing, while aquafaba creates texture without dairy or egg.
Estimates vary with ingredient brands, substitutions and serving size.