When it comes to cocktails, nothing compares to the classic gin and tonic. This timeless drink is like a little black dress, it never goes out of style. Hendrick’s Gin is one of my favorites on the market with an unparalleled taste created by the infusions of Bulgarian Rosa Damascena and specially selected cucumbers from the finest producers. Distilled and bottled in Scotland, it is an extraordinarily smooth gin with a wondrous botanical signature that consists of flowers, roots, fruits, and seeds from all over the world. I found a recipe on Pinterest for a Cucumber-Rosemary Gin and Tonic from The Kitchn and wanted to recreate this fantastic recipe.
Ideal for cocktail parties or just to enjoy on a warm spring evening, this cocktail takes the classic gin and tonic to another level. Aside from the Hendrick’s Gin, one of the key ingredients in this cocktail is using a premium tonic. Fever-Tree is my favorite but you can use the tonic of your choice.
In addition to the gin and tonic, you will need a lime, fresh rosemary and a cucumber. I prefer English or mini seedless cucumbers but a regular cucumber is fine. To begin, peel half of you cucumber and slice it. Next, cut your lime into 8 wedges and squeeze the juice of one lime into a highball glass or a mortar and pestle and add 3 slices of peeled cucumber, 1 oz of gin and a sprig of rosemary. Muddle for about thirty seconds, or until the scent of rosemary fills the air.
Strain the muddled mixture into another glass and fill with ice. Add three slices of peeled cucumber, the remaining ounce of gin and the tonic. Garnish with a lime wedge and one or two sprigs of rosemary. Serve and enjoy!
- 1 cucumber (I prefer seedless but regular ones are fine)
- 1 lime
- 3 sprigs rosemary
- 2 oz. Hendrick’s Gin
- 4 oz. tonic water (preferably Q or Fever-Tree)
- Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass or morter and pestle, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle for about thirty seconds. You will know you are done when your kitchen is filled with the scent of fresh rosemary.
- Strain through a mesh strainer into a glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs and a lime wedge.