Cucumber and Rose Gin and Tonic


Cucumber and Rose Gin and Tonic.

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


  • 01
  • 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.
  • 02
  • 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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