Place 4 oz Tanqueray 10 in a clean jar with 2 thyme sprigs, 1 rosemary sprig, and 2 basil leaves. Seal and let steep at room temperature for 4–12 hours, tasting after 4 hours. When aromatic to your liking, strain out herbs through a fine mesh and return gin to bottle. Use this infused gin in place of the base gin in the cocktail.

Cocktail Preparation

Chill: Place a Collins or large wine glass in the freezer for 5 minutes or fill with ice to chill while you prepare the cocktail.

Muddle cucumber and herbs: In a mixing glass or shaker, add the 3 thin cucumber slices and 4 small herb sprigs (a mix of thyme, rosemary, and basil). Gently muddle 6–8 times — you want to release aromatic oils and cucumber juice without pulverizing into a paste.

Add spirits and citrus: Add 2 oz Tanqueray No. Ten (or your infused gin if using), 1/2 oz fresh lemon juice, 1/4 oz fresh lime juice, and 1/4 oz simple syrup to the muddled cucumber and herbs.

Lightly shake: Add ice to the shaker (or mixing glass) and shake briefly for about 8–10 seconds just to chill and marry flavors. Because this is topped with tonic, avoid a long vigorous shake.

Prepare glass: Discard the chilling ice from the serving glass if used. Add one large ice cube or a few large cubes (glassful). If you prefer, use a wine glass with plenty of space for aromatics.

Double-strain into glass: Fine strain the shaken mixture into the prepared glass over the fresh ice, to remove herb bits and cucumber seeds. You can use a Hawthorne strainer and a fine mesh for best clarity.

Top with tonic: Gently pour 3 oz chilled high-quality tonic water down the side of the glass to preserve carbonation and to create a layered appearance. Stir once gently with a bar spoon to integrate — 2 slow turns.

Garnish: Thread a cucumber ribbon into the glass or drape it on the rim, tuck a fresh herb sprig (thyme or rosemary) into the drink so aromatics sit above the glass, and finish with a lemon wheel or a thin lemon twist expressed over the surface.

Serve: Present immediately so the herbs remain aromatic and the tonic retains effervescence. Encourage the guest to gently bruise the herb sprig between fingers before sniffing to release oils.