A couple of weeks ago, we spent a leisurely Friday mixing up some craft cocktails for our Spring 2013 Cocktail Series. First up, this Cucumber Rosemary Gin and Tonic is a great way to kick things off.
Generally when the days get long and the temperatures spike, a gin and tonic is my go-to cocktail. It’s simple, refreshing, and reliable – all qualities I appreciate in a cocktail. With a squeeze of lime, it’s hard to beat – unless you start to dress it up with herbs and other subtle flavors.
Herb-infused cocktails are gaining ground these days, and for good reason. The simple addition of a rosemary or thyme sprig can elevate a pretty basic libation to a whole new level, just as it does here.
Cucumbers and rosemary get muddled with a squeeze of lime and an ounce of gin, then that mixture and strained and combined with the remaining gin and tonic. Garnished liberally with cucumber slices and a fresh spring of rosemary, this cocktail is bursting with fresh, earthy flavors.
This Gin and Tonic can be served in your favorite cocktail glass. Shown here in this sleek iittala Aarne Old Fashion Glass.
Cucumber Rosemary Gin and Tonic from The Kitchn
3 sprigs rosemary
2 ounces gin
4 ounces tonic water
Peel strips in one half of a cucumber, then cut into 1/8-inch thick slices. Slice a lime into 8 wedges.
In a highball or pint glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from 1 or 2 lime wedges and 1 ounce gin. Muddle with the back of a spoon or a muddler.
Strain through a mesh strainer into a second glass – either a highball or a rocks glass works well. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with a sprig of rosemary and a lime wedge, if desired.