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Okay, I wanted to make sure the experiment worked before saying anything.
While in San Francisco, being lame Top Chef fan geeks, we had dinner at Hubert Keller's Fleur de Lys, a VERY nice restaurant. We had an outstanding meal.
Being there with 2 preggies who couldn't enjoy the wine pairings, our waiter offered to have the bar make them a non alcoholic drink. What he brought was really really good. Muddled basil, agave, cucumber juice, pineapple juice. He also mentioned that when making it with booze they use Hendick's gin (a slightly cucumbery gin) and vodka.
So I set about trying to reproduce the non-alky version and make a good alky version. And I must say I did a pretty good job!
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'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.'
-TJ
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