Cool as a Cucumber Cooler
This highball combines subtle salty, sweet and citrus flavors, enhanced with cooling cucumber and botanicals from Rock 12’s estate gin to provide a refreshing drink. A perfect poolside sipper.
Ingredients
- 3 ounces Rock 12 gin
- 3 cucumber slices
- 3 ounces vermouth blanc, preferably Dolin
- 1½ ounces fresh-squeezed lime juice
- 1 tablespoon celery salt
- 1 (7.5-ounce) can tonic water, Fever-Tree or Q recommended
- 2 cucumber strips, cut lengthwise
Instructions
- Combine gin and cucumber slices in a small mason jar and refrigerate 4–5 hours. Strain before using.
- Place celery salt on a small plate. Using one of the cut limes, rub a bit of the remaining juice around the rims of two highball glasses.
- In a cocktail shaker, combine infused gin, vermouth blanc and lime juice. Add ice and shake well.
- Place one strip of cucumber in a spiral into each glass, then add ice cubes, being careful to keep the strip of cucumber intact along the sides of the glass vertically.
- Strain evenly into the glasses and top with a splash of tonic water.
Nutrition
Calories: 152kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.04g | Polyunsaturated Fat: 0.01g | Sodium: 3489mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.1mg