Recipe: Cucumber-Rosemary Gin and Tonic
When it comes to gin and tonics, I love the assertive taste of Hendrick’s (and judging by our gin survey, I’m not alone). Adding a slice of cucumber is classic, but throw in a sprig of rosemary to take the gin’s herbal flavors to a whole new level.
I’ll admit, I drink enough g&ts in the summer to grow slightly bored with them. How could I take my go-to cocktail up a notch?
First step, change up the tonic. Most of the sweet, standard tonics trample all over the gin’s floral flair. Subtler tonic waters, like Q or Fever-Tree, keep the quinine bite without the cloying sweetness, letting the gin shine through.
Next, add some herbs. I was afraid rosemary would overpower the drink. But it’s barely there, playing off the Hendrick’s botanicals. The combo – as Hendrick’s says – is not for everyone, but fans of bold gin should enjoy this twist on a summer cocktail staple.
- 3 sprigs
- 2 oz.
- 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, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.
Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.
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(Images: Liz Vidyarthi)