To me, gin tastes like holidays and mischief. There are few things that I love more than the addition of a thin cucumber slice to my gin and tonic. But for this recipe, I’ve gone slightly over the top with some greener-than-green cucumber juice (strained from fresh, grated cucumber) and a few basil and mint leaves. It’s almost like drinking an alcoholic non-dairy tzatziki, but way better.
See it as an unforgettable aperitif to a longer night of festivities and follow it with your choice of chilled bubbly or ice cold sauvignon blanc.
Makes 2 servings
- 1/2 English cucumber
- A few basil leaves
- A few mint leaves
- Ice blocks
- 2 to 4 shots good quality gin
- 2 x 200ml Good quality sparkling tonic water
- Place a clean kitchen towel (open) over a wide bowl. Roughly grate the cucumber over the towel, then roll up the towel and wring out the juice into the bowl. Discard the dried out gratings and keep the juice.
- In two cocktail glasses, divide the juice and add some basil and mint to each. Top with ice and pour the gin (one to two shots in each glass), then top up with tonic. Serve immediately.