A Gin & Tonic is one of the easiest cocktails to make.
A classic example of a long drink, what makes it even more appealing is that it is extremely customizable. There are a myriad of ways to change or fancy-up this cocktail, and with summer on the horizon, now is the time to experiment and find your favorite combination.
Fruits – particularly berries and citrus – as well as things like cucumber and even bell pepper will to mesh well with the clean, fresh character of gin, as long as you keep in mind the profile of the gin itself in relation to the additional flavors. A traditional London Dry style like Beefeater or Tanqueray, both of which feature juniper at the fore, tend to shine solo, with only a lemon or lime for garnish.
Hendricks, of course, is quite at home with a slice of cucumber or a berry of some sort. Other modern iterations – such as Aviation with its lavender notes, even the wildly aromatic Monkey 47 – have a place in the G & T pantheon, when the secondary elements – perhaps some Fever-Tree elderflower tonic? — are well considered.
The following Gin & Tonic recipes are just the tip of the iceberg. Have at it.
Blackberry and Meyer Lemon Gin & Tonic
Courtesy of Spoon Forks Bacon – Serves: 4
- 12 Blackberries
- 20 Fresh Mint Leaves
- 2 Meyer Lemons (can substitute regular lemons)
- 1/4 cup Simple Syrup
- 12 oz. Gin, such as Uncle Val’s or Plymouth
- Tonic Water
Preparation: Set out four high ball glasses. Place three blackberries, five mint leaves, the juice of 1/2 a lemon, and one tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by three ounces of gin. Top off each drink with tonic water, stir and serve.
Strawberry Black Pepper Gin & Tonic
Courtesy of Martin Miller’s Gin
- 1 1/2 oz. Martin Miller’s gin (you could also use a similar citrus-y gin)
- 4 Large Strawberries
- Black peppercorns, for grinding
- 7 oz. Tonic water
Preparation: Pour the gin into the glass, and add sliced strawberries. Fill the glass with ice, and a twist of black pepper. Pour in the tonic water, stir, and add a strawberry for garnish.
Melon Gin and Tonic
Courtesy of A Cozy Kitchen
- 4 cups Honeydew Melon (chopped, from a 1 pound melon)
- 1/4 cup Organic Cane Sugar
- 1/4 cup Water
- 4 – 8 oz. Gin
- Tonic Water
- Melon Balls (for garnish)
Preparation: In the jar of a blender, add the honeydew melon, organic cane sugar and water. Blend until very smooth, about 1 minute. Place a sieve over a bowl. Pour the honeydew puree into the sieve and discard the pulp. Note: If you find the mixture to be a little thick, strain it one more time. If you have a cheesecloth, you’ll only need to strain it once.
Add a few ice cubes to each of the four glasses. Pour in three fluid ounces of honeydew juice to each glass; top with one to two fluid ounces of gin (this will depend on taste) and add a splash of tonic. Garnish the drink with a skewer of melon balls.
Rhubarb Gin & Tonic
Courtesy of Une-deuxsenses
- 2 oz. Gin, such as Hendricks or Barr Hill
- 5 oz. Tonic Water
- 2 tbsp. Rhubarb Syrup*
Preparation: Combine everything over ice and enjoy.
Yields: About 1 Cup
- 4 cups Chopped rhubarb
- 1 cup Sugar
- 1 cup Water
Preparation: Combine everything in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Strain through a fine mesh sieve, pressing on the solids to remove excess liquid. Pour into a bottle and refrigerate until ready to use.
Peach-infused Gin & Tonic
Courtesy of New South Food Co.
- 2 oz. Peach-Infused Gin*
- 5 oz. Tonic water
- 1 Lime Wedge
- 2 – 3 Peach Wedges
Preparation: Pour the gin and tonic in a highball glass and garnish with lime and peach wedges.
- 12 oz. Gin, Something Citrus-Forward
- 2 Peaches
Preparation: Remove pit, slice peaches and place in 16-ounce mason jar. Fill jar with gin and let sit for 48 hours up to five days. Strain peaches from jar and reserve fruit for garnish.