Drink Recipe: Cucumber-Hibiscus Gin and Tonic

Photograph by Dorothy Hernandez

When we asked for a suggestion at the tapas spot La Dulce in Royal Oak, the server told us without hesitation the gin and tonic. “And I don’t even like gin and tonics,” he said. Indeed, this is not a gin and generic tonic: with house-made tonics and local gins such as Two James or Valentine, this elevated version will make believers out of haters. General manager and beverage director Ian Redmond wouldn’t divulge all of the details on the house-made tonics, but suggests starting with good tonic syrup and infusing it with flavors such as hibiscus, which is highlighted in his recipe. —Dorothy Hernandez


2 ounces gin
¾ ounce tonic syrup (they make their own)
½ ounce fresh cucumber juice
6 ounces soda or seltzer water
Garnishes: juniper berries, cucumber slices, globe amaranth (or any kind of edible flower)


Put ingredients in a glass in order (gin, tonic syrup, cucumber juice, soda), add ice, and gently stir. Garnish with juniper berries, cucumber slices, and globe amaranth. ¡Salud!

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