This light, bright, and refreshing Easter brunch cocktail balances the heavy carbs of Easter brunch.
- 2 Cucumber slices sliced lengthwise
- 2 fl oz. Lemonade Sparkling Ice
- 1 fl oz. vodka
- 1 fl oz. brewed green tea chilled
- 1/2 fl oz. fresh lemon juice
In a chilled highball glass, muddle the cucumber. Then add the vodka, green tea, and lemon juice. Fill the glass halfway with ice and float with Lemonade Sparkling Ice.