Here is the recipe…
Cucumber chunks – 4 to 5
Basil leaves – 4 to 5
Fennel – 2 bar spoons
Lime juice – 20ml
Tonic water Garnish – Cucumber slice with basil leaf
Muddle cucumber chunks and fennel together.
Add bruised basil leaves and lime juice.
Shake all the ingredients and fine strain in a Collins glass.
Top up with Tonic Water
Chef’s tip: Serve in ‘Collins’ glassware