An alternative to the classic gin and tonic, this is a deliciously sophisticated drink with aromatic notes of basil and rosemary. The cucumber gives the drink a clean, green freshness, which makes it the perfect aperitif
You will need:
- Highball glass
For the rosemary syrup (makes 400ml):
- 200g sugar
- 200ml water
- 2 sprigs of rosemary
For the cooler:
- A handful of fresh basil
- 4 slices of cucumber
- 1 lime, cut into wedges
- 40ml elderflower cordial
- A dash of freshly squeezed lime juice
- Crushed ice
- Sparkling water
- A sprig of basil and long baton of cucumber to garnish
To make the simple herb syrup:
- Put the sugar and water in a pan on a low heat, stirring constantly, until the sugar dissolves. Bring the syrup to simmer, add the rosemary and then continue to simmer for a further 5-10 minutes.
- Remove from the heat and allow to cool. Strain the syrup into a sterilised bottle.
To make the cooler:
- Muddle the basil, cucumber and the wedges of lime in a highball glass. Add the elderﬂower cordial, 20ml rosemary syrup and dash of lime juice.
- Half ﬁll the glass with crushed ice, then top up with sparkling water. Stir everything together and garnish with a sprig of basil and a long baton of cucumber.
Recipe extracted from Dry: Non-alcoholic Cocktails, Cordials and Clever Concoctions, by Clare Liardet (Bantham Press, RRP £9.99)