Tonic Water Cucumber (24x200)

INGREDIENTS
4 cl Hendrick's Gin
12 cl Hysope Cucumber Tonic Water

Garnish
Lime zest
A rosemary sprig

PREPARATION
1. Fill a G&T glass with large ice cubes.
Cool it down it by stirring with a cocktail spoon.
2. Pour 4 cl of Hendrick’s Gin and 12 cl of Hysope Cucumber Tonic Water. Mix again.
3. Take a lime zest then pinch it between your fingers above the glass to release its essences*. Then place it in the glass with a sprig of rosemary.
4. Serve with the bottle of Hysope Cucumber Tonic Water to prolong your cocktail experience!

* Hysope's tip:
Pinching the zest of the lemon above the glass highlights its essences. We call it expressing the zest!

INGREDIENTS
Cocktail
4 cl Gin n°1 ADN Distillerie du Rhône
0.5 cl flower honey
2 cl filtered lemon juice
1.5 cl cordial basil
5 cl Hyssop Cucumber Tonic Water

Basil cordial
60 g basil leaves
240 g sugar
240 ml water

Garnish
Basil leaves

PREPARATION
1. Take an Old Fashioned glass and fill it with ice cubes.
2. Fill a shaker with ice cubes. Add 4 cl of Gin n°1 DNA, 0.5 cl of flower honey, 2 cl filtered lemon juice then 1.5 cl of basil cordial*.
3. Shake before pouring the mixture into your glass using a cocktail strainer.
4. Add 5 cl of Hysope Cucumber Tonic Water.
5. Against your palm, clap a few basil leaves and place them on top of your cocktail.

*Want to make your own homemade basil cordial?

1. Mix the water and sugar in a saucepan and bring to the boil.
2. Reduce the heat and let the mixture simmer for 5 minutes.
3. Add the basil leaves, stirring to coat them with the syrup.
4. Place the saucepan off the heat and let everything cool and infuse naturally.
5. Filter through a sieve and pour into a glass bottle: it’s ready!

INGREDIENTS
1.5 cl Saint-Germain elderflower liqueur
2 cl verjus
2 drops of saline solution
6 cl of Hysope Tonic Water Cucumber

Garnish
Jasmine flower
Fresh cucumber slice

PREPARATION
1. First of all, prepare your saline solution. In a container, dilute 20 g of salt in 80 g of lukewarm water.
2. Place the mixture in a measuring bottle in the fridge for at least 15 minutes before starting your cocktail.
3. Place large ice cubes in a G&T glass. Mix using a cocktail spoon.
4. Pour 1.5 cl of Saint-Germain elderflower liqueur and 2 cl of verjus*.
5. Add 2 drops of saline solution.
6. Top it off with 6 cl of Hysope Cucumber Tonic Water. Mix again to combine the liquids.
7. Place a fresh jasmine flower and a slice of freshly cut cucumber in your glass and enjoy!


* Make your own verjus!
1. Take young, still green grapes. Dry them and peel them.
2. Place it in the centrifuge and filter the liquid with a cloth.
3. To improve conservation, add salt to your verjus. 4. Allow 1 teaspoon for ½ liter of verjus.
It's ready ! Consume your verjus preferably within 2 days.