Cucumber-Rosemary Gin & Tonic Cocktail Recipe

The Cucumber-Rosemary Gin & Tonic is a modern twist on the classic Gin & Tonic, which dates back to the 1700s. Originally developed by the British East India Company as a means to fight malaria, the Gin & Tonic has evolved into a sophisticated cocktail enjoyed by many.

• Popularity: This refreshing variant has gained popularity among those who appreciate herbal and botanical flavors.
• Occasions: It's perfect for a summer day or as a classy cocktail at a dinner party.
• Evolution: The addition of cucumber and rosemary introduces a fresh, aromatic experience to the traditional drink.

The Cucumber-Rosemary Gin & Tonic offers a harmonious blend of botanical gin, the crispness of fresh cucumber, the woody essence of rosemary, and the quinine bitterness from the tonic. It's refreshing, slightly sweet, and herbaceous with a subtle bitterness that balances the drink.

• The quinine in tonic water was historically used as a prophylactic against malaria.
• Cucumber in cocktails is a relatively recent trend, adding a new dimension of freshness.
• Rosemary not only adds flavor but also has been used for its potential health benefits, including improving digestion and enhancing memory.

1. Fill a highball glass with ice cubes.
2. Add the gin and lime juice to the glass.
3. Gently muddle a cucumber slice and rosemary sprig in the glass to release their flavors.
4. Fill the glass with tonic water.
5. Stir gently to combine.
6. Garnish with the remaining cucumber slices and a sprig of rosemary.

• Chill the Glass: Before preparing the drink, chill the highball glass to keep the cocktail colder for longer.
• Quality Tonic: Use a high-quality tonic water to ensure the best flavor balance.
• Slap the Rosemary: Before garnishing, slap the rosemary sprig between your hands to release its aromatic oils.

Seafood

Seafood, particularly white fish or shellfish like shrimp, can complement the herby and fresh notes of the Cucumber-Rosemary Gin & Tonic.

Salads

A crisp, green salad, perhaps with a vinaigrette dressing, would mirror the freshness of the cucumber and the tang of the lime.

Light Pasta Dishes

Choose pasta with a light sauce, such as olive oil or a simple pesto, to avoid overpowering the delicate flavors of the cocktail.

Cheese Platter

Mild cheeses, such as goat cheese or a young brie, offer a creamy balance to the cocktail’s effervescence and botanicals.

• Gin: If you prefer a less botanical gin, Hendrick's can be substituted for a more traditional London Dry gin like Tanqueray.
• Tonic Water: For a less sweet option, use a tonic syrup like Jack Rudy Cocktail Co.'s and mix with soda water.
• Cucumber: In a pinch, cucumber-infused water can be used to impart some of the cucumber flavor.

Spicy Cucumber-Rosemary Gin & Tonic

Add a thin slice of jalapeño to the muddling step. It'll make the drink a bit fiery, perfect for those who like a bit of heat with their cool.

Berry-Rosemary Gin & Tonic

Drop a few fresh berries in with the cucumber. The sweetness and color of the berries will dance playfully with the gin’s complexity.

Elderflower Cucumber-Rosemary Gin & Tonic

Substitute one ounce of tonic water with elderflower liqueur. This will add a sweet-floral note, taking the botanical theme to a midsummer night’s dream.