From Chef Richard Sandoval’s Art of Zero-Proof collection, the Garden Grove Highball offers a vibrant departure from spirit-forward drinks. This effervescent creation builds on the highball’s refreshing framework with Seedlip Grove 42, a bright splash of yuzu, and crisp cucumber tonic. Additionally, the Garden Grove Highball is all finished with an elegant, aromatic foam perfumed with bergamot and cedar. This foam creates a masterful composition that is as much a fragrant bouquet as it is a cooling sip.

Love a bright, fizzy drink? Explore a full collection of spirit-free cocktails, from highballs to shaken sours.

Garden Grove Highball

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• Author: Chef Richard Sandoval

Print Recipe

Description

This bright highball layers Seedlip Grove 42 with yuzu, cucumber tonic, and an elegant bergamot-cedar foam.

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Ingredients

Scale 1x2x3x

• 1.5 oz Seedlip grove 42
• 0.5 oz elderflower syrup (Monin)
• 0.25 Yuzu juice
• 2 oz Fever Tree cucumber tonic
• Bergamot & cedar foam
• Foam & Mint sprigs
• Large Format Highball cube

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Instructions

1. In a highball glass, add Seedlip, elderflower syrup, and yuzu juice.
2. Stir gently with a bar spoon.
3. Fill the glass with ice.
4. Pour in 2 oz of cucumber-flavored FeverTree tonic and top with homemade bergamot and cedar foam.
5. Garnish with a mint sprig and dehydrated lemon.

Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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