Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the proprietress of LeNell's liquor store. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

While unpacking into my new home in Mexico, my drink making options remain limited. We still await the delivery of my wine and spirits collection. No drinks possible with original Amer Picon, Red Hook Rye or Old Schiedam genever just yet.

I have grown accustomed to having hundreds of bottles of liquor and wine on hand to experiment with every day. When faced with limited supplies, our creativity can often open up combinations we normally would not consider. However, I've just honestly been too exhausted from this move to get very creative these past few weeks. Having easy yet delicious old favorites on hand gets us through hard times.

All the stress from this major over-the-border move from New York to Baja, Mexico, has taken its toll on my body. I cannot afford a real spa visit, but I have a spa-mix recipe. Bartender Alberta Straub's famous "Spa Mix" is one of those easy standby's that's healthy and so versatile when you don't have a pantry full of esoteric liqueurs and bitters on hand.

Like jamaica, her "Spa Mix" pairs well with a variety of liquors such as gin, vodka, tequila and even whiskey. The mix mitigates some of the acid in drinks with lots of lime juice, as well. For drinkers, the Spa Mix balances the alcohol with rejuvenating qualities of cucumber and coriander with juniper as a kidney cleanser. Mix it with ginger ale, ginger beer or soda water for a non-alcoholic alternative.

The Spa Mix is a perfect party pleaser to have on hand for both drinkers and non-drinkers to mix with whatever they please and looks great in a punch bowl or clear pitcher. This recipe calls for agave nectar to be used as the sweetener. It seems to add a super bright, fresh taste to the mix, but it can also be made in slightly different proportions with simple syrup.

Remember that agave nectar is sweeter than regular white granulated sugar so adjust the recipe accordingly. Agave nectar can be found in fine food shops and health stores, sometimes in light and dark versions. I prefer the lighter versions for my Spa Mix.

If you warm the sugar/water combination to make simple syrup make sure that it is cool before adding the cucumber or you will get a cooked pickle taste. If you make the ginger juice with the press that you mince garlic with, make sure it's super clean to remove any remaining garlic residue.

Spa Mix
5 cucumbers (preferably organic and washed to remove wax and chemical residue)
10 to 12 ounces simple syrup or 23 ounces agave nectar
1 tablespoon whole coriander seeds
1 tablespoon whole cardamom pods
1 teaspoon juniper berries
4 fresh bay leaves (not dried)
1 teaspoon ginger juice
6 to 10 ounces fresh organic lemon juice

In a large bowl add sliced cucumbers (you can peel them if you want to ensure the removal of waxy residue), simple syrup or agave nectar, coriander, cardamom, juniper berries, bay leaves and ginger juice. Stir the ingredients and cover. Put in the refrigerator for several hours, then add in the lemon juice for a nice tangy finish.

Be careful as this flighty Spa Mix does not have a long shelf life. Be sure to refrigerate and check before serving if it has been in the fridge more than a couple of days. It's so delicious, I'm sure it won't last that long.

To make simple syrup, use a 1:1 ratio of sweetener to water, heated until the sugar dissolves, then allowed to cool.