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Cucumber-Rosemary Gin and Tonic

1 cucumber

1 lime

3 sprigs rosemary

2 oz. Hendrick’s Gin

4 oz. tonic water (preferably Q or Fever-Tree)

ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.