Oh Lordy, I feel I should start with an apology. These photos are not the greatest. I was clearly struggling with any kind of styling. I think I may have been going for the simple approach, but it’s not quite worked here.
A black bottle with a black background? Epic fail.
And I’m not sure the addition of the stars are helping much.
It’s a shame really because this recipe is a good one and deserves better photos. I was even tempted to just pop a link up this week and re-take the photos at the weekend, but I really wanted to share this one with you today.
Who knows, maybe I will re-do them at the weekend anyway.
But then most of the words of this post will be redundant.
Anyway, the inspiration for this drink came from a trip to London last year. It’s been on my list for months and I have finally re-created it.
The original used Bombay Sapphire gin, apple juice, agave and cucumber curls.
I tried to curl my cucumber but they looked like scrappy peelings so I just went with slices. And I swapped the Bombay Sapphire for Hendricks Gin.
Hendricks is a new discovery on the gin front for me. If you haven’t tried it, it has a very botanical taste. There is no other way to describe it, it tastes of plants – floral and leafy at the same time, with, of course, the undercurrent of juniper. And the addition of cucumber really enhances the flavour of the gin. They go together so well.
Of course this drink will work with whichever brand of gin you prefer.
I also love the apple juice in this as it makes a lovely fruity change from just plain old tonic water.
Not that there is anything wrong at all with a classic G&T.
- 1 shot Hendricks Gin (or any other gin of your choice)
- 2 shots of apple juice, preferably pure – as in not from concentrate
- 1/2 tsp agave syrup
- tonic water
- cucumber slices
- Place some ice and a few slices of cucumber in a glass. Pour over the gin and apple juice.
- Add the agave syrup and stir to combine.
- Top up with tonic water and stir once more.
© The Pink Rose Bakery 2015