The Grape Cucumber Collins

Directions

1. Wash 1 pound of red grapes and drain on paper towel-lined rimmed baking sheet; pat grapes dry and remove paper towel. Place grapes, arranged in a single layer, in freezer and freeze until solid (approximately 2-3 hours).
2. Rinse the remaining grapes and process, in batches if necessary, in blender or food processor until smooth. Strain through a fine mesh strainer into a bowl, using a rubber spatula to push juices through. Roughly dice 2-1/2 cucumbers and process in the same manner as the grapes. Discard solids.
3. Measure grape cucumber juice, adding water if necessary, to equal 2 cups. Place juice in a 2-quart saucepan along with sugar and rosemary. Place over medium high heat and bring to boil, whisking constantly to dissolve sugar. Once sugar is dissolved, remove pan from heat and allow syrup to cool to room temperature. Remove and discard rosemary. In a large pitcher, stir together syrup, gin and lemon juice. Cut remaining cucumber into 1/4-inch rounds.
4. To serve, place 3-4 frozen grapes in bottom of a 12-ounce collins glass, add 1/4 cup of juice-gin mixture, top off with soda or tonic water and stir; garnish with a cucumber slice. Serve immediately.