So this one is Thanks to you Balu Nayar 🙂
Cucumber-Rosemary Gin and Tonic
3 sprigs rosemary
2 oz. Hendrick’s Gin
4 oz. tonic water (preferably Q or Fever-Tree)
Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.
Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs. (Courtesy Thekitchn.com)
Blood Orange Gin and Tonic.
Yield: 1 Cocktail
Total Time: 10 min
- 1 1/2 ounces gin
- 2 ounces fresh blood orange juice
- couple dashes orange bitters
- about 4 ounces tonic water
- Fill a glass with ice. Add gin, blood orange juice, and orange bitters.
- Top it up with tonic water and stir. Garnish with a blood orange slice.
Cranberry Thyme Gin and Tonic
- 3/4 cup fresh cranberries
- 1/4 cup white granulated sugar
- 1/2 cup water
- Splash of orange juice
- 1/4 teaspoon pure vanilla extract
- Fresh English Thyme leaves
- Gin of choice (I used St. George)
- Tonic of choice (I used Fever Tree)
- In a small saucepan, mix together the cranberries, sugar, water, splash of orange juice and vanilla extract. Cook for 10 to 15 minutes, pressing the cranberries with the back of your spoon until they pop (beware–they’ll splatter!). Add the fresh thyme and smash with the back of your spoon–this will release its aromatics. Note: The mixture should be much looser than traditional cranberry sauce. Pour the mixture through a strainer, discarding the solids, and reserving the cranberry syrup.
- To assemble the cocktail, add about 1 fluid ounces of syrup to each glass. Top with a few cubes of ice, 2 fluid ounces of gin and then top with tonic. Mix and garnish with fresh sprigs of thyme. (Thanks to A cozy Kitchen)
Raspberry Rose Gin and Tonic.
- 2/3 punnet raspberries (approximately 2/3 cup)
- 1/3 cup Bombay Sapphire gin (approximately 80 mls)
- 3 tablespoons caster sugar
- 3 tablespoons lime juice (approximately 1.5 limes, juiced)
- 1/4 teaspoon rosewater
- Crushed ice
- Tonic water
- 1/2 lime for garnishing
- 1 teaspoon dried rose petals (food grade, available at speciality food shops)
- Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. You can leave it to infuse for up to an hour but if you’re in a hurry, simply skip on to the next step.
- Add spoonfuls of crushed ice to two tumblers (or highballs if you prefer more tonic water) and pour over berry mixture, diving equally.
- Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.
Serves 2. This recipe can easily be doubled or multiplied to whatever quantities you require.
St Germain Gin and Tonic.
- 1 oz of St Germain
- 1-1/2 oz of gin
- 3 – 4 oz of Tonic water
- Fresh lime
Fill a glass with ice. I’m not going to lie, I usually drink my cocktails out of mason jars because I’m classy like that. (Ok, really, I drink out of mason jar about 90% of the time, even if it’s just iced water. I’m officially that girl.) Add the gin and St Germain. Add more or less gin or St Germain to suit your personal taste. Squeeze a wedge of lime into the glass. Top with tonic water. Stir with a long spoon. Garnish with another wedge of lime.
Recipe from The Sweetest Occasion.
Chilli Gin and Tonic.
Any type of chili – we used a Red Thai Chili
Fresh Lime Juice – to taste (approx 1/8 to 1/4 of a lime)
Gin – 1 to 2 ounces
Tonic – to top off
1. Slit Chili lengthwise and drop it in a cocktail glass.
2. Using a muddler or wooden spoon, lightly mash the chili to release the flavor.
3. Squeeze fresh Lime Juice to taste.
4. Add Ice.
5. Add Gin.
6. Top it off with Tonic.
Cucumber Gin and Tonic.
- 1.5 oz gin (or 3 Tbsp)
- 4-6 cucumber slices
- 1/4 lime, sliced
- 4 oz tonic water
- 6 mint leaves
- 1 Tbsp sugar (optional)
- Add mint, lime, gin, sugar (if using) to shaker and muddle.
- Add cucumber slices to shaker and shake vigorously.
- Pour mixture over glass filled with ice and top with tonic water.
- Stir, let set for a few minutes for the flavors to enhance and enjoy.
THE ULTIMATE GIN & TONIC
This G&T recipe, from Curate in Asheville, NC, turns the classic gin tonic’s masculine vibe on its head. All dressed up in flowers and colors, it’s girly, glamorous, and totally delicious.
MAKES 1 COCKTAIL
1 1⁄2 oz. gin, preferably a floral brand such as Hendrick’s
1 lime wheel 1 lemon wheel 2 juniper berries 1 Lemon verbena leaf 1 edible flower, such as nasturtium
Tonic water to top, preferably Fever Tree
Instructions : Add gin, lime and lemon wheels, juniper berries, lemon verbena and flower to an ice-filled rocks glass. Top with tonic water to taste.