- 1 Ounce Bombay Sapphire gin
- 1/4 cucumber cut into chunks, plus a few thinly sliced for garnish
- 6 mint leaves plus more for garnish
- 1/4 Tablespoon sugar
- 1/4 Ounce fresh lemon juice
- Chilled Club soda to cap
Combine all ingredients, shake, and pour over ice in a Collins or coup glass.
This recipe is courtesy of Bombay Sapphire Gin, created by Mixologist Enzo Cangemi.