Photo by Paul Lowe
Rosemary Radish and Cucumber Gimlet
1 small Persian cucumber, sliced into ribbons
1 lime, sliced into 6 wedges
2 sprigs rosemary
1 small watermelon radish, thinly sliced
2 ounces gin
5 mg THC of alcohol-based tincture
4 ounces tonic water
Add 2 of the cucumber ribbons, juice from 2 lime wedges, 1 rosemary sprig and gin to a cocktail shaker or highball glass. Using a muddler or the back of a wooden spoon, crush the ingredients together until liquefied.
Strain through a fine-mesh strainer into a clean highball glass that has a cucumber ribbon pressed against the inside of the glass. Add tincture, stir, fill glass with ½ cup crushed ice, squeeze out the remaining lime wedges and top with tonic. Garnish with additional rosemary sprig, and one or two thinly sliced watermelon radish rounds on the rim.
Recipe by Coreen Carroll of Cannaisseur Series