21/2 tablespoon chopped fresh rosemary +8 sprigs for garnish
21/2 cup gin
1 cup lemon juice
6 tablespoons agave syrup
Cut some slices of cucumber for garnish. Peel and chop the rest of the cucumber and transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Garnish with cucumber slices and rosemary sprigs.