Gin and tonic with cucumber and rose
Australian Gourmet Traveller cocktail recipe for gin and tonic with cucumber and rose.
Nov 11, 2009 1:06am- Serves 12
- 10 mins preparation plus freezing
"Hendrick's gin is beautifully made and I've used it here because it has that nice slight cucumber and rose scent, and a simplicity and a springtime feel that I like. The ice cubes with the rose petals in them are just a little bit silly."
ingredients
- 1 litre (4 cups) filtered water
- Handful of scented rose petals, washed
- 360 ml Hendrick’s gin
- 1 Lebanese cucumber, unpeeled, thinly sliced lengthways into ribbons
- To taste: good-quality tonic water
method
Main
- 1
Pour filtered water into a shallow tray, scatter with rose petals and freeze solid (3-4 hours). Break into rough shapes with a meat mallet and freeze until required.
- 2
Fill 12 bountiful lowball glasses generously with rose ice. Pour 30ml (or more) Hendrick’s gin into each, add a curled ribbon of cucumber, then pour over a splash of tonic (or not – this drink is perfectly delicious neat) and serve immediately, scattered with extra rose petals if desired.