On a baking sheet, place the slice of lemon. With a small culinary torch, brown the lemon on both sides until the surface is slightly burned. If you don’t have a culinary torch, skip this step.
In a highball glass, three-quarters full with ice, pour the gin. Add the soft drink. Garnish with the cucumber ribbon and sprig of thyme. Top with the caramelized lemon slice. Serve with Grilled Cheese and Cucumber Hors-d’Oeuvres. (See recipe)
To make the recipe, we used San Pellegrino grapefruit soda.