In a cocktail shaker, add the fresh basil leaves, fresh mint leaves, and cucumber slices. Add the simple syrup. Gently muddle 8–10 times — press firmly enough to release oils and cucumber juice but do not pulverize the herbs to avoid bitterness.

Combine with gin

Add the measured gin to the shaker. Fill the shaker with ice and cap it. Shake vigorously for 10–12 seconds to chill and further infuse the gin with the herb and cucumber flavors.

Citrus & Balance

Add citrus and liqueur

Open the shaker and add the fresh lime juice, fresh lemon juice, and the elderflower liqueur if using. Fill the shaker with fresh ice and shake again for 6–8 seconds to combine and chill.

Double-strain the cocktail into a chilled Collins or highball glass filled with crushed ice, using a Hawthorne strainer and a fine-mesh strainer to catch herb bits and cucumber pulp.

Top & Garnish

Top the strained cocktail with 2 oz chilled club soda, pouring gently to preserve effervescence. Give the drink one gentle stir (1–2 rotations) with a bar spoon to integrate the soda without flattening it.

Finish and present

Slap the basil sprig between your palms to wake the aromatics, then place it upright in the drink. Add the cucumber ribbon along the inside of the glass or float the cucumber wheel on top. If desired, perch an edible flower on the ice for a garden-fresh look. Serve with a short straw.