From Chef Sean for Ghetto Gourmet, theghet.com
1 large cucumber, coarsely chopped
3 Tbsp. Thai long peppercorns
5 Tbsp. grains of paradise
10 ounces angelica root (available at most health-food stores or at mountainroseherbs.com)
5 Tbsp. bee pollen
3 limes, thinly sliced
750ml bottle of quality gin (such as Hendricks)
Combine first six ingredients in a large mason jar, and then fill with gin. Cover and store in a cool, dark place for one week. Pour through a fine strainer into a new jar.
Pour two ounces of infused gin over ice in a rocks glass. Fill with tonic, and then garnish with a slice of cucumber and a lime wedge.