- 3 tablespoon(s) agave syrup (see Tips & Techniques)
- ½ cup(s) lemon juice
- 6 ounce(s) (¾ cup) gin
- 1 cup(s) water
- 1 tablespoon(s) chopped fresh rosemary, plus 4 sprigs for garnish
- 3 large cucumbers
1. Cut 12 thin slices of cucumber for garnish. 2. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin...