Hendricks Recipe

Prepare garnish and bottle

Wash the cucumber and lemon. Using a mandoline or sharp knife, slice the cucumber into very thin rounds (about 1–2 mm). Cut the lemon into thin wheels and remove any seeds. Select a clean 1-liter (or larger) swing-top bottle or similar airtight bottle and cool it briefly in the refrigerator or freezer for 10–15 minutes to help preserve chill when serving.

Add gin and aromatics

Pour 750 ml Hendrick's Gin into the chilled bottle. Add half of the cucumber slices (about 10–12 slices) and 3 lemon wheels directly into the gin. If you want a slightly spiced/complex note, add 6 dashes of Angostura bitters into the bottle as well. Seal the bottle and gently invert it twice to distribute aromas. Do not over-infuse — Hendrick's already has prominent cucumber and rose notes; a short contact is sufficient.

Rest (brief infusion)

Let the sealed bottle rest in the refrigerator for 30–60 minutes. This brief infusion brightens the cucumber/lemon scent without overpowering the gin. If you prefer a stronger cucumber note, rest up to 2 hours, tasting after 30 minutes.

Mix when ready to serve

When ready to serve, open the bottle and pour measured portions into glasses: about 60 ml Hendrick's Gin per serving. Fill each glass with 1 cup of ice (approx. 120–150 g), add a few reserved cucumber slices (2–3) and one lemon wheel per glass. Top each glass with 200 ml chilled premium tonic water and, if desired, a splash (about 25 ml) of chilled mineral water for extra effervescence. Gently stir once with a bar spoon to combine.

Final garnish and serve

Taste and adjust: if you prefer more aromatic complexity, add 1 dash of Angostura bitters to each glass. Serve immediately with a long-handled spoon or straw. Keep the remaining infused gin refrigerated and consume within 7–10 days for best freshness.