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Recipe Detail Page
Cucumber Rose Gin and Tonic
Spring 2009
Gin is made using a two-step distillation process; the first step establishes the alcohol content while the second step infuses the alcohol with flavours. Juniper gives gin its distinctive flavour, but differentbrands contain a variety of other botanical flavours. Ideal for this preparation is a gin that has subtle rose,cucumber or coriander notes.
Makes 64 cubes, about 16 servings, approximately 4 per person
1⁄2 cup (125 mL) cold water
2 pkgs (7 g each) unflavoured gelatin crystals, about 2 tbsp (25 mL)
1⁄4 cup (50 mL) granulated sugar
2 cups (500 mL) tonic water
1 cup (250 mL) gin (Recommend: Hendrick’s, LCBO 637504)
1 English cucumber (approx.)
Edible rose petals(optional—see TIP)
1. Pour water into a small saucepan; sprinkle gelatin overtop and stir to combine. Let stand until gelatin softens, about 2 minutes. Add sugar to gelatin mixture. Place this mixture over low heat and stir, gently splashing around the sides of the pan until all of the gelatin has dissolved. Do not boil.
2. Combine tonic water and gin in a bowl. Whisk gelatin mixture into alcohol mixture. Allow it to foam; let stand to settle. Stir slowly for 1 minute. Transfer to an 8-inch (20-cm) glass baking dish. Cover and refrigerate for at least 3 hours.
3. Thinly slice cucumber. Cut the jelly into 1-inch (2.5-cm) cubes. Place a cube on top of each cucumber slice. Garnish with a rose petal (if using) before serving.
TIP: If rose petals aren’t available, fill a spray bottle with rose water and misteach jelly with rose water before serving. If rose petals are large, place on top of cucumber and crown with a cube of jelly.
Makes 64 cubes, about 16 servings, approximately 4 per person
