Cucumber gin and tonicTad Seaborn/The Globe and Mail
When I think of pitchers of chilled, refreshing cucumber water, I imagine myself at the spa wrapped in a thick, terry cloth robe. When I think of chilled, refreshing cucumber G&Ts, I imagine a terry cloth towel around my waist, my butt in a Muskoka chair and droplets of lake water drying on my arms. I'd never diss lime in a G&T but infusing gin with cucumber, gives it a bright, crisp flavour, perfect for cutting through the heat.
Everyone's ratio of gin to tonic will vary – you might prefer a less boozy drink, or perhaps you want the gin's botanical flavours to shine rather than the bittersweet tonic notes. Artisanal tonics, sweetened with sugar and not corn syrup, are often less cloying and a good choice if you like your G&T more on the dry, sharper side. You can also cut the tonic with a splash of club soda.
Ingredients
ice
1-1 1/2 ounces cucumber gin
3 ounces tonic water
cucumber slices, garnish
Method
To infuse gin, simply pour the desired amount of gin into any clean container with a lid, then wash and slice enough English cucumber to loosely pack the container while remaining immersed in the gin. Put the mixture in the fridge for a few hours (or overnight). Don’t throw out the cucumber slices – they will make a great garnish.
For a mid-afternoon cocktail, fill a lowball glass with ice, add 1-11/2 ounces of cucumber gin and top with 3 ounces of tonic water. Garnish with cucumber slices or a cucumber wedge.