Cocktail of the Month | Spring Gin & Tonic

SPRING Gin & Tonic
7 slices mini cucumber, 1/4 inch (5 mm) thick
5 mint leaves
1/4 oz Simple Syrup (scan QR code for recipe)
2 oz gin
3/4 oz strained fresh lime juice
4 oz chilled tonic water, preferably Fever Tree
Mint spring and mini cucumber spear to garnish
In a cocktail shaker, muddle cucumber slices, mint and simple syrup. Add gin, lime juice and 3 ice cubes. Shake for 5 seconds. To double strain, put a Hawthorne strainer over shaker and hold a small sieve over glass. Strain into a chilled highball glass filled with ice. Top with tonic water. Lightly stir. Garnish with mint and cucumber spear.
Makes 1 drink
SIMPLE SYRUP
Combine 1/2 cup (125 mL) caster sugar and 1/2 cup (125 mL) water in a small saucepan over medium heat. Stir until sugar dissolves. Allow to cool then pour syrup into a clean bottle. Syrup will keep, stoppered and refrigerated, for one month.