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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
  • 10 mins preparation plus freezing
  • Serves 12
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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."

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.
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  • Author: John Wilson