3 large cucumbers
1 tablespoon(s) chopped fresh rosemary, plus 4 sprigs for garnish
1 cup(s) water
6 ounce(s) (3/4 cup) gin
1/2 cup(s) lemon juice
3 tablespoon(s) agave syrup (see Tips & Techniques)
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; 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. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.