2tbspgranulated sugarfor decorating the glass – optional
8basil leaves
8slicescucumberabout 5mm thick
2tbspsugar syrup*See Tip
50ml(1.75 oz) ginTanqueray or Hendricks is a good choice
1tbsplemon juice
crushed ice
splash of tonic watermy fave is naturally light Fever Tree
strips of cucumberuse a vegetable peeler to make these
a few basil leaves to decorate
Instructions
Make a sugar rim on the glass by dipping the rim of the glass in a sauce of water. Spread the sugar on another saucer and dip the rim of the glass in the sugar.
2 tbsp granulated sugar
Place the basil leaves and cucumber in a cocktail shaker and muddle (or gently bash) with a muddler or wooden spoon until the basil and cucumber are bruised and the scent is released.
8 basil leaves, 8 slices cucumber
Add the sugar syrup, gin, lemon juice, and ice. Shake vigorously until frost forms on the outside of the cocktail shaker.
Fill your glass with ice and strain the cocktail into the glass.
Top up with tonic water. Decorate with strips of cucumber and basil leaves.
splash of tonic water, strips of cucumber, a few basil leaves to decorate
Notes
How to make sugar syrup
Boil 2 parts cold water with 1 part granulated sugar, whilst stirring constantly for 3-4 mins – until the sugar dissolves.
Turn off the heat and leave to cool
Use right away, or pour into a sterilised jar and keep in the fridge for up to a month.
I make a little batch of about half a cup of sugar with one cup of of water - which gives me about 15-16 tablespoons.Can I make it ahead?You can make the sugar syrup ahead, but I recommend making the cocktail right before you serve it - for the freshest flavours from the basil and cucumber.The Mason JarsThese are 240ml (8oz) quilted mason jars that I picked up from Amazon. Here's the link (fyi - it's an affiliate link) - to the Mason Jars.Nutritional Information is per serving (this recipe is for one glass).