Cucumber and Rosemary Gimlet

Cucumber and Rosemary Gimlet

Ingredients

  • 4 thick slices cucumber, plus strips to garnish (optional)
  • 60ml Tanqueray Rangpur Gin
  • 30ml St Germain Elderflower Liqueur
  • juice of 1 lime
  • 30ml rosemary simple syrup
  • edible flower, to garnish (optional)
  • ice
  • ROSEMARY SIMPLE SYRUP
  • 2 sprigs rosemary
  • ½ cup sugar
  • 1 cup water
Rangpur limes are a delicious feature of this special gin, further enlivened in this cocktail by cucumber and rosemary. Serves 1
  1. Rosemary simple syrup: Combine the ingredients in small pot and heat gently to a simmer, stirring until the sugar has completely dissolved. Leave to cool, then discard the rosemary. The leftover syrup can be refrigerated for up to a week.
  2. For the cocktail: Muddle the cucumber in a cocktail shaker, add ice and the remaining ingredients. Shake well. Fine strain into a short glass filled with ice (we used an ice sphere with rosemary frozen in it). Garnish with cucumber strips threaded onto a cocktail skewer and an edible flower, if desired.

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