Tonique Provençal Recipe

Chill glass

Place the highball or copa glass in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to ensure the cocktail stays cold.

Prepare herbs and cucumber

Gently slap the thyme sprigs and rosemary once between your palms to release aromatics. Lightly clap the basil leaves between your hands (do not pulverize) to release oils. Peel three thin, long slices from the cucumber, then cut into thin rounds if not pre-sliced.

Build the drink

Discard ice water from the chilled glass if used. Add the large ice cubes or single large sphere to the glass. Add the cucumber slices and lemon and lime wheels, tucking them around the ice so they present through the glass.

Add gin and optional sweetness

Measure and pour 2 oz Tanqueray Ten over the ice and botanicals. If you prefer a hint of sweetness, add 1/4 tsp simple syrup now.

Add tonic

Tilt the glass slightly and slowly pour 4 oz chilled premium tonic water down the side or over the back of a bar spoon to preserve carbonation. Pour gently to maintain effervescence and achieve a clear, layered look.

Finish with herbs and aromatics

Place the gently slapped thyme sprigs and rosemary sprig upright in the glass. Float the basil leaves on top. If using, express a grapefruit twist over the drink by holding the twist skin-side down over the glass and pinching to release oils, then drop it in.

Final stir and serve

Give the drink one very gentle stir (2–3 turns) with a bar spoon to integrate gin and tonic without flattening. Optionally add a small scoop of crushed ice on top for a Provence-style finish. Serve immediately with a straw or without—encourage sipping slowly to enjoy changing aromatics.

Use a jigger to measure spirits. Use a peeler or knife to make citrus or cucumber garnishes. Keep the glass chilled and tools clean for best presentation.