Cucumber Rosemary Smash
Adam Junkins, General Manager and Sommelier at Sovana Bistro
Cucumber Rosemary Smash
- 1 Cucumber cubed ½”
- 1.5 oz Rosemary Syrup*
- 1.5 oz fresh lemon juice
- Tonic water
- Fresh black pepper
- 1 sprig of rosemary and lemon wheel/wedge for garnish
Rosemary Syrup*
- 1 cup sugar
- 1 cup water
- 3-5 sprigs of rosemary
Cucumber Rosemary Smash
In a strainer, muddle 5 pieces of cucumber.
Add ice and rosemary syrup .
Add fresh lemon juice to the mixture.
Shake well and strain over ice in a glass. Top with tonic (recommend a natural, smaller batch tonic like Fever Tree).
Add 2 turns fresh black pepper on top.
Garnish with a torched rosemary sprig (light a small rosemary sprig on fire then immediately blow out so it smolders) and a lemon wheel/wedge.
Rosemary Syrup
For rosemary syrup, in a small sauce pan over medium heat, stir water and sugar until sugar is dissolved.
Remove from heat. Add sprigs of rosemary and let steep until it reaches room temperature.
Leave rosemary in the mixture and refrigerate overnight, then strain.
Store in the refrigerator for up to 1 week.
