For a truly refreshing gin cocktail, try this smasher.
Our Asparagus Dry Gin works beautifully as the base spirit, with the freshness of basil and cucumber balancing with it perfectly.
Scroll down to find out how to make this wonderful cocktail.
What you need:
Hussingtree Asparagus Dry Gin 40ml
Lemon juice 15ml
Sugar syrup 30ml
Indian tonic water 20ml - 40ml depending upon preference (ensure it is nicely chilled)
A couple of ice cubes
8 basil leaves
8 slices of cucumber
A couple of basil leaves
Thin strips of cucumber peel
Crushed ice or large ice cubes
Step 1: Put the basil leaves and cucumber strips into a cocktail shaker. Gently muddle them (give them a squeeze with a wooden spoon, or similar) to release the aromas and some of the cucumber juice. They should just go a little soft, you won’t want to mash them up.
Step 2: Add the Asparagus Dry Gin, lemon juice, sugar syrup and ice into the cocktail shaker.
Step 3: With the cocktail shaker sealed, shake vigorously to mix the ingredients. Continue until a little frost forms on the outside of the cocktail shaker. This indicates that the ice is having its effect. You want to avoid the ice from melting and diluting the liquid.
Step 4: Fill your glass with the crushed ice or a healthy pile of ice cubes. Strain the cocktail mix as you pour it into the glass. Top up with the dash of tonic. Garnish with the basil leaves and cucumber peel.