It’s Friday already? What a perfect way to end the week with a new spin on an old favorite — it not only looks beautiful, but tastes great!
Cucumber-Rosemary Gin and Tonic
- 1 cucumber
- 1 lime
- 3 sprigs rosemary
- 2 oz. Hendrick’s Gin
- 4 oz. tonic water (preferably Q or Fever-Tree)
- ice
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.
{via The Kitchn, image via Liz Vidyarthi; also, you might like The Kitchn’s version of the Gimlet, YUM!}
