There’s something special about sipping a cool, crisp cocktail on a warm evening—and this Cucumber-Rosemary Gin & Tonic has become one of my absolute favorites. It’s light, fragrant, and refreshingly herbal, with the perfect balance of bubbly tonic and smooth gin. Whether you’re hosting friends or just winding down after a long day, this drink hits the spot every time.
Cucumber-Rosemary Gin & Tonic
What You’ll Need
Prep time: 5 minutes
Servings: 1 cocktail
Glass: Highball or Collins glass
Ingredients
– 2 oz (60 ml) gin
– 4 oz (120 ml) tonic water
– 4–5 thin slices of cucumber
– 1 fresh rosemary sprig
– Ice (enough to fill your glass)
– Lime wedge, for garnish
Method
- Chill your glass. Pop it in the freezer for a few minutes while you prep everything else. This helps keep the drink cooler longer without watering it down too fast.
- Get your cucumber and rosemary ready. Slice the cucumber nice and thin—you want it to release its fresh flavor without overpowering the drink. Gently roll the rosemary sprig between your fingers to help release its oils.
- Fill your glass with ice. Go all the way to the top. A well-iced drink stays cold and crisp.
- Add the gin. Pour 2 oz (60 ml) of your favorite gin over the ice. A London Dry gin works great here, but I’ve also tried it with a citrus-forward gin and loved the result.
- Layer in the flavor. Drop in the cucumber slices and rosemary sprig. You can muddle the cucumber lightly with a spoon if you want a stronger cucumber flavor.
- Top with tonic water. Slowly pour in 4 oz (120 ml) of tonic water. Pouring gently helps keep the bubbles fizzy and fresh.
- Give it a gentle stir. Just a quick swirl to bring everything together—don’t overdo it or you’ll lose those lovely bubbles.
- Garnish and serve. Add a lime wedge and, if you’re feeling fancy, an extra sprig of rosemary on top. Then sip and enjoy!
Tips & Tricks
– Use fresh rosemary—dried won’t give you that aromatic pop.
– Muddle gently if you want more cucumber flavor, but don’t crush it into mush.
– Try a flavored tonic like elderflower or cucumber for a fun twist.
– Make ahead tip: Slice your cucumber and prep rosemary sprigs earlier in the day. Store in the fridge so they’re cold and ready to go.
Substitutions
– Swap out gin for vodka if that’s more your style.
– No rosemary? Try fresh basil or mint for a different herbal note.
– Want less sweetness? Use sparkling water instead of tonic for a lighter version.
Flavor Notes
This cocktail is all about balance. The cucumber adds a clean, cooling flavor. Rosemary brings a subtle piney aroma that plays so well with gin’s juniper. And the tonic ties everything together with its gentle fizz and slight bitterness. I’ve made this drink countless times—here’s a tip I learned along the way: if your rosemary is too strong, just use half a sprig and skip the garnish.
Storage
This cocktail is best made fresh, but you can prep a pitcher for a crowd. Just multiply the ingredients and combine everything except the tonic water. Keep it chilled, then add the tonic right before serving to keep it bubbly.
Food Pairings
Pair this drink with light, summery dishes that complement its herbal notes:
– Grilled chicken with lemon and herbs
– Chilled shrimp or seared scallops
– Fresh green salad with citrus vinaigrette
Variations to Try
Mint-Cucumber Gin & Tonic
– Swap rosemary for fresh mint for a cooling, garden-fresh spin.
Spicy Cucumber Gin & Tonic
– Add 1–2 thin slices of fresh jalapeño for a spicy kick. Don’t go overboard—just enough for a warm finish.
Citrus Cucumber Gin & Tonic
– Add a few thin slices of orange or grapefruit for a bright citrus note.
Mocktail Version
– Replace gin with sparkling water or a splash of citrus juice. You’ll still get that refreshing cucumber-rosemary combo, minus the alcohol.
FAQs
Can I use a different herb?
Absolutely. Mint, basil, or even thyme all work well. Each brings its own twist.
Do I have to use tonic water?
Not at all. Sparkling water makes a cleaner, less bitter version.
Can I make a big batch?
Yes! Just scale up the ingredients. Mix everything but the tonic in advance, and add tonic just before serving.
What kind of gin should I use?
A classic London Dry gin is a safe bet, but don’t be afraid to experiment with citrus or botanical gins.
How do I make it less bitter?
Use a sweeter tonic, or add a splash of simple syrup if needed.
Can I make it ahead of time?
You can prep the cucumber and rosemary in advance, but mix the drink fresh for the best fizz.
This has been my go-to cocktail for summer nights on the patio. It’s simple, elegant, and endlessly customizable. Once you try it, I think you’ll come back to it again and again. Cheers!
