Hibi-Qween
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Goblet glass
- Ice: Large ice cubes
- Garnish: mint leaves, rosemary top and hibiskus petals on the outer surface of the glass
- ABV: 11%
Ingredients
- Tanqueray No. Ten Gin — 1⅔ oz (50 ml)
- Sugar syrup — ¼ oz (5 ml)
- Mediterranean tonic water — Top up with
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Cucumber (fresh) — 1 slice
- Mint leaves — 4 fresh
- Rosemary sprig — 1 leaf
- Olive bitters — 1 dash
How to make it
- Add the infused gin, rosemary, cucumber slice, and mint leaves to a mixing glass filled with ice.
- Stir until well-chilled.
- Strain into a goblet glass filled with large ice cubes.
- Top up with Mediterranean tonic water.
A refreshing cocktail with gin and cucumber.
Updated