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Gin and tonic with cucumber and rose

Australian Gourmet Traveller cocktail recipe for gin and tonic with cucumber and rose.

By John Wilson
  • Serves 12
  • 10 mins preparation plus freezing
Gin and tonic with cucumber and rose
Gin and tonic with cucumber and rose

"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."


  • 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


  • 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.
  • Author: John Wilson