GIN TONIC IN 5 STEPS
- COOL DOWN - Move the ice in the glass to cool the glass down. Remove excess water.
- THE IMPORTANCE OF THE RIGHT DOSES - Serve gin, maximun 7cl per bottle of tonic, always cold
- KEEP BUBBLES - Serve the tonic slowly, 'pour of the back of a stirring spoon (the tonic will not be served directly from the bottle to the glass)
- MIXING - Move the cocktail continuously 4 or 5 times, with the spoon up and down without hitting the glass at the base
- A SCENTED DETAIL - With the tongs, make a twist with a zest of a green lime on the rim of the cup. Serve with a slice of lemon
Cucumber-Rosemary Gin and Tonic
3 sprigs rosemary
2 oz. Hendrick’s Gin
4 oz. tonic water (preferably Q or Fever-Tree)
Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.
Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.