Calories:~150
Fat:0g
Protein:0g
Carbohydrates:~4g
Alcohol:~14%
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
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.
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.
A few good options for Cucumber-Rosemary Gin & Tonic are:
Gin, with its botanical notes, is the backbone of this drink. The 2 oz serving is the Goldilocks’ just-right for balancing strength and flavor. Less could be too subtle; more might be overpowering.
It provides the effervescence and slight bitterness that define a G&T. Use less for a stronger gin flavor, more for a milder taste. No tonic, no G&T—it's that simple!
Cucumber adds a crisp, refreshing twist that pairs exquisitely with gin. Without it, you’ll miss out on the cool factor—literally!
Rosemary's piney scent adds depth to the cocktail. Forget it, and you'll lose a layer of aromatic complexity. Like Shakespeare without the soliloquy.
Lime juice cuts through with a bright acidity, balancing the gin's botanicals and the tonic's sweetness. Leave it out, and the drink may tilt towards too sweet or too flat.
They keep the drink cold and crisp. Without ice, this cocktail could become a lukewarm letdown.
Seafood, particularly white fish or shellfish like shrimp, can complement the herby and fresh notes of the Cucumber-Rosemary Gin & Tonic.
A crisp, green salad, perhaps with a vinaigrette dressing, would mirror the freshness of the cucumber and the tang of the lime.
Choose pasta with a light sauce, such as olive oil or a simple pesto, to avoid overpowering the delicate flavors of the cocktail.
Mild cheeses, such as goat cheese or a young brie, offer a creamy balance to the cocktail’s effervescence and botanicals.
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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.
Drop a few fresh berries in with the cucumber. The sweetness and color of the berries will dance playfully with the gin’s complexity.
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.
Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.
Learn everything on how to stirThe key to proper muddling is to crush the ingredients just enough to release their flavors and not overdo it. Over-muddling can result in a bitter taste, especially with herbs.
Learn everything on how to muddleGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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A highball glass is typically used for Gin & Tonic as it provides ample space for ice and garnishes, allowing the drink's aroma and flavors to be fully appreciated.
It's best to prepare each cocktail fresh to maintain the effervescence of the tonic and the crispness of the cucumber. However, you can premix the gin and lime juice and keep sliced cucumber and rosemary sprigs ready for quick assembly.
Yes, you can create a non-alcoholic version by substituting the gin with a non-alcoholic spirit or simply increasing the amount of tonic water and adding more lime juice for flavor.
Dried rosemary can be used in a pinch. Start with a smaller amount as it's more concentrated in flavor, and be sure to strain it out before serving.
You can use the back of a spoon or a small rolling pin to gently press and twist the ingredients against the glass, releasing their essential oils and flavors.
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