English Garden

Fill glass with crushed ice and water to cool. Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass, garnish with thinly sliced cucumber.
Most gins work for this cocktail since the other flavours are so robust, but I tend to use Tanqueray. Variations include adding pear puree at the shaking stage, serving with mint leaves, or muddling fresh basil leaves at the bottom of the shaker before adding the ingredients.