{"id":753,"date":"2014-08-02T18:57:23","date_gmt":"2014-08-02T23:57:23","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=753"},"modified":"2014-08-02T19:05:13","modified_gmt":"2014-08-03T00:05:13","slug":"cucumber-basil-gin-cocktail-2-ways","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=753","title":{"rendered":"Cucumber, Basil & Gin Cocktail – 2 ways"},"content":{"rendered":"

\"\"<\/a>For those in Wisconsin, this summer has been pathetic. It’s already August and there have only been a handful of days that make you so hot, the only thing you wish you had was an ice-cold drink. Well, to make up for mother nature’s shortcomings, I’ve starting enjoying those ice-cold refreshers anyway. Here’s an easy gin cocktail to enjoy two ways – with tonic or ginger beer.<\/p>\n

The ginger beer (which is non-alcoholic) adds some spice and sweetness; Todd prefers this. It reminds me of some Thai dishes that we make in the best way. The tonic water tastes more like a classic gin and tonic with extra oomph from the cucumber and basil. Either way, you can’t go wrong.<\/p>\n

Cucumber, Basil & Gin Cocktail<\/u>
\nMakes 1 drink<\/em>
\n1-1\/2 oz. gin (I use Beefeaters, but Hendrick’s would also be good)
\n3-4 thin slices cucumber (I prefer the English or hothouse)
\n3 basil leaves
\n1 slice lime
\ntonic or ginger beer<\/p>\n

In a short glass, add the cucumber and basil leaves, and muddle well. You’re not looking for a pulp, but to release the flavor from the ingredients. Fill the glass with ice, add the gin and top with ginger beer or tonic. Squeeze the lime in, give a stir, and enjoy!<\/p>\n

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