Spring Fever

Sip on this gin and tonic with a twist of cucumber and rosemary.

Nothing says spring like a gin and tonic. Sometimes I get bored with the same old version, so here is my spin on the classic.

Cucumber-Rosemary Gin and Tonic
Serves 1

  • 1 cucumber
  • 1 lime
  • 3 sprigs rosemary
  • 2 oz. Hendrick’s gin (or whatever gin you prefer)
  • 4 oz. tonic water (I prefer Q Tonic)
  • Ice

Peel one half of a cucumber, and slice a lime into 8 wedges. In a highball glass, add 3 slices of peeled cucumber, 1 sprig of rosemary, juice from a lime wedge and 1 ounce of gin. Muddle with the back of a spoon. Strain through a mesh strainer into a second highball glass. Add several cubes of ice and 3 slices of unpeeled cucumber. Top with remaining gin and tonic water, and serve garnished with rosemary sprigs.
—Tana Wold, purchasing and events manager at City of Eden Prairie Liquor Stores