Cucumber and Rosemary Gin and Tonic

5 from 2 votes

Cucumber and Rosemary Gin and Tonic

Simple, bright and incredibly bubbly, our Sparkling Gin and Tonic with Carbonated Water hits all the senses with the addition of blood orange, rosemary, and carbonated water.

Prep Time5

Cook Time0

Total Time5

Course: Cocktail

Cuisine: Alcohol

Keyword: aarke carbonator 3, aarke carbontor iii, gin and tonic

Servings: cocktails

Calories: 127kcal

Author: Philip Lago and Mystique Mattai

Ingredients

2 large ice cubes
4 oz gin
1 oz Six Barrel Soda Co. Rosemary and Cucumber Tonic Syrup
5 oz carbonated water
1 Persian cucumber thinly sliced lengthwise
1 blood orange cut into wedges
6 to 8 whole peppercorns
2 sprigs rosemary

Instructions

Fill your bottle up to the fill line (with fresh, clean water only) and attach to the machine. The lever is where the magic starts and ends, both carbonating your water and releasing pressure from the bottle. Push and hold until you hear a buzz, then release and unscrew the bottle from the machine. Enjoy your endless supply of sparkling beverages!
Enhancing the flavour of the Rosemary and Cucumber Tonic Syrup, we garnished our cocktail with thinly sliced Persian cucumbers and a sprig of rosemary. For a little punch of spice and sweetness we are also using whole peppercorns and a blood orange cut in wedges.
Place a large ice cube in a lowball cocktail glass. Pour in 2 oz of your favourite gin then a ½ oz of tonic syrup. Six Barrel Soda Co. syrup uses a ratio of 1 part syrup to 5 parts carbonated water so pooured in 2 ½ oz of the carbonated water. Stir the cocktail to combine the ingredients.
Place two overlapping slices of cucumber around the inside edge of the cocktail glass. Sprinkle in 3 to 4 whole peppercorns and add a sprig of rosemary. Slide a cocktail pick through the flesh of a wedge of blood orange and gently set the orange on top of the ice cube.

Video

Notes

Carbonated water and tonic syrup can be substituted with 6oz tonic water

Nutrition