The combo - as Hendrick's says - is not for everyone, but fans of bold gin should enjoy this twist on a summer cocktail staple.
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.
When it comes to gin and tonics, we love the assertive taste of Hendrick's. 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.
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. we were afraid rosemary would overpower the drink. But it's barely there, playing off the Hendrick's botanicals.
Cucumber-Rosemary Gin & Tonic
Cocktail of the month