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Gin is already a very herbal drink and it easily takes on the subtle flavors of cucumber and sour apples. They add a sweet and tart flavor that complements the base of juniper and herbs. My wife often enjoys this gin over ice with club soda or a splash of tonic water.
Make sure the gin is at least room temperature or slightly warmer.
Lightly scrub the outside of the cucumber and apple. Core the apple then coarsely dice it. If the cucumber has a waxy coat peel it off with a vegetable peeler. Coarsely dice the cucumber.
Put the cucumber and Granny Smith apple pieces into the whipping siphon with the gin. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the gin and let sit for at least 5 minutes before using.