Crisp and refreshing, this Cucumber Rosemary Gin and Tonic (aka “the drunk cucumber”) is just what the warmer spring weather calls for.Jump to Recipe
This morning my 4-year-old came up and gave me a big hug. I know, the sweetest. I was like, “OMG this is the sweetest morning ever”.
Then our conversation went a little something like this-
O- “Mama, do you have a baby in there?”
Me- “No. Why? Do you want Mama to have a baby in there?”
O- “No, but it looks like you have a baby in there. Your tummy is so big!”
Moral of this story? Kids are ass holes. Big, giant, unfiltered, and completely hilarious, ass holes. Except for when they tell you that you look like you have a baby in your tummy. Then you drop said kid off at preschool and go to the gym because time to work off that baby in my belly.
It’s also time to eat more veggies. Lucky for me vegetables are so versatile.
My new favorite cocktail, this glistening glass of good times is what I call, “the drunk cucumber”. Cold, crisp, and refreshing, this Cucumber Rosemary Gin and Tonic is the best excuse to eat some vegetables. The watermelon radish is technically just a garnish, so don’t worry if you can’t find them in the market. They are just so dang gorgeous I want to stick them in all my recipes.
Crisp and refreshing, this Cucumber and Rosemary Gin and Tonic (aka "the drunk cucumber") is just what the warmer spring weather calls for.
- 1 small cucumber sliced into ribbons or "noodles"
- 1 lime sliced into 6 wedges
- 2 sprigs rosemary
- 2 ounces gin
- 4 ounces tonic water
- 1 small watermelon radish thinly sliced
Add 2 cucumber "noodles", juice from one lime, one rosemary sprig, and 2 ounces gin to a cocktail shaker or highball glass. Muddle with the back of a spoon.
Strain through a fine-mesh strainer into a clean cocktail glass (highball glasses are typically used for gin and tonics). Fill glass with ice and top with tonic. Garnish with additional cucumber ribbons, rosemary sprigs, and 1-2 thinly sliced watermelon radish rounds.