Rosemary Gin & Tonic.
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I feel as though I am starting to sound like a broken record. Do you think Tommy is ready for summer? Is the weather in Chicago bipolar and beautiful one day and frigid the next? Okay, okay, so it should go without saying that the closer we get to May, June, July...all of those summer months...the more and more excited I get.

I remember living in New York City and thinking there was nothing better than summer in THAT city. It had to be New York City in order for it to be a good summer in the city. Chicago wouldn't do. Minneapolis wouldn't do. Los Angeles was too hot. Oklahoma City was, well, Oklahoma City. Five years later I am living in Chicago, IL and I can confidently say that summer in Chicago is incredible. So incredible in fact, that I would dare to say that I prefer it over summer in NYC.

Okay, who am I? What have these last two years done to me?

When I think of summer my mind immediately goes to drinking beer on patios around the city. Wine typically goes on a slight hiatus, unless I am in an unusual mood and feel like drinking a white wine or rose (doesn't happen too frequently). When it comes to cocktails, gin & tonics are my go-to for the summer. Light and refreshing. A nice splash of citrus. It's perfect for those hot days in July. At the end of the day though, they can get quite mundane. It's the same exact drink over and over again. With this in my mind, I took it upon myself to mix things up a little bit and put a twist on a classic. And by twist I mean simply adding a little rosemary.


| Rosemary Gin & Tonic |


1 cucumber
1 lime
3 sprigs rosemary
2 ounces Hendrick's Gin
4 ounces tonic water


  1. Peel one half of a cucumber, and slice a lime into eight wedges.
  2. 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.
  3. Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber.
  4. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.