Supersonic Gin+tonic Recipe

Prepare glass and ice

Select a highball glass. Fill it with large ice cubes up to about three-quarters full (or crushed ice if you prefer a slushier texture).

Muddle cucumber

Place 4 of the cucumber slices in a mixing glass or the bottom of the highball. Gently muddle 6-8 times — just enough to release cucumber juices and aroma without turning it into pulp.

Build the drink

Add the gin (2 oz) and fresh lime juice (0.5 oz) to the muddled cucumber. Add the lemon-lime slush (2 oz). If you like sweeter drinks, add 1 tbsp of simple syrup prepared (optional). Stir gently with a bar spoon to combine and slightly chill.

Top with tonic

Strain the mixture into the prepared highball over the ice (a fine or cocktail strainer will reduce cucumber bits). Pour Fever-Tree Indian Tonic Water (4 oz) slowly down the side to preserve carbonation. Give a single gentle stir (1–2 rotations) to integrate.

Garnish and finish

Float the remaining 2 cucumber slices and the lime wheels/wedges on top. Gently slap the rosemary sprig between your palms to release its oils, then tuck it into the glass as a garnish so its aroma rises as you sip.

Serve

Serve immediately with a straw or stirrer. Encourage the drinker to smell the rosemary before sipping for a supersonic aromatic hit.

Combine 1 tbsp sugar and 1 tbsp water in a small saucepan. Warm over low heat, stirring until sugar dissolves. Cool before using. Makes just enough to slightly sweeten the cocktail if desired.