Greek Gin and Tonic

Combine 750ml of gin with the cucumber wheels and 4 tablespoons of dill pollen in a sealable jar and sit for an hour to infuse. Strain the liquid through a cheesecloth-covered sieve to discard all solids. Store the cucumber-dill gin in a glass bottle or container. Pour the infused gin and simple syrup into a whisky glass over ice, and top off with tonic water. Add some whole black peppercorns and a rosemary sprig and stir. Finish with more cucumber wheels and garnish with lime slices, and serve.