Because yes, there are five other ways to make a g&t...
Gin is having a ‘moment’, if that’s what you can call five years as the country’s obsession. Sales of the spirit have almost doubled in two years, according to the Wine and Spirit Trade Association, and the social posts of gin classes clinking never end. All this popularity has led to the clear spirit dominating cocktail menus, bar carts and rooftop bars. But for all the innovative concoctions created, there's one way in particular to drink gin that reigns supreme: the gin and tonic.
A perfect blend of bitter and a touch of sweetness, the glass packed with ice, and a soft blue glow from Indian tonic. It's a year-round drink but best enjoyed in the heat, when nothing else will taste so refreshing. Not only is it cool and refreshing, our favourite tipple is also impressively versatile. You might throw in a lime for a citrus-y zing or treat yourself to a splash of elderflower for a sweet twist – whatever your preference, it’s guaranteed to be delicious.
While we may have to wait another few weeks before we can enjoy it's refreshing nature in the heat, there's an excellent reason to pour yourself a g&t tonight. Today, April 9, marks International Gin & Tonic Day – yes, an entire day dedicated to the simple beverage.
To help you celebrate in style, we've rounded up five of our favourite gin & tonic recipes, because yes – there are more ways to drink a gin and tonic than splashing some gin in a class, topping with tonic and squeezing a lime...
- 50ml gin
- 150ml tonic water
- Fresh lime wedges
1. Approximately 20 minutes prior to serving, chill your glasses in the freezer.
2. Once ready to prepare, add ice cubes to the chilled glasses. Larger ice cubes work best as they provide less surface area for the ice to melt.
3. Pour the gin over the ice and squeeze in one lime.
4. Fill each glass with tonic water and garnish with an additional lime wedge.
- 150ml of Fever-Tree Aromatic tonic water
- 50ml of juniper-rich gin
- Fresh ice
- A twist of orange peel
1. Fill a Spanish-style copa glass (or a large wine glass) with plenty of fresh, clear ice.
2. Add in a measure of a juniper-rich gin then top with the tonic water and a twist of orange peel.
Recipe courtesy of Fever-Tree.
- 6 leaves gelatine
- 200ml gin
- 600ml tonic water
- 1 lime, zest only
- 110g caster sugar
- 75ml elderflower cordial
- 1 lime, cut into wedges
- ½ cucumber, diced
- Mint leaves
1. Soak the gelatine leaves in cold water. Pour the gin, tonic and lime zest into a large saucepan and allow to stand for 20-30 minutes to allow the lime zest to infuse.
2. Next, add in the sugar and bring this mixture to a very gentle boil. Once it starts to boil, remove it from the heat and stir in the elderflower cordial.
3. Strain off the water from the gelatine and whisk that into the gin and tonic mixture.
4. Meanwhile, select your glasses and put a wedge of lime in the bottom of each with some diced cucumber. Allow the gin and tonic mixture to cool (but obviously not set) and then pour the gin and tonic mixture on top. Transfer to the fridge for at least four hours to allow to set, but preferably overnight if time allows.
5. Garnish with some additional lemon or lime segments, cucumber and fresh mint.
The One with a Hit
- 25ml gin
- 25ml cold brew coffee
- 75ml tonic water
1. Fill a glass with ice, and add a single measure of gin.
2. Add the same measure of cold brew, and top with tonic.
For the sponge
- 150g butter
- 150g caster sugar
- 3 medium free-range eggs
- Zest of 1 large grapefruit
- 150g self-raising flour
- 1/2 teaspoon baking powder
- 2 large free-range eggs plus one yolk
- 2 teaspoon cornflour
- Juice and zest of 1 grapefruit
- 75g unsalted butter
- Pink food colouring
For the jelly
- 125ml tonic
- 65g caster sugar
- 60ml gin
- 65ml water
- 4 leaves of gelatine
For the mascarpone layer
- 250g mascarpone
- 200g grapefruit curd
- 50ml gin
- Fresh and crystallised violas
1. Make the curd first, you can do this a day or two in advance if you wish. Mix the cornflour with the eggs and colouring and set aside.
2. Heat the sugar, zest and juice until the sugar is dissolved and the mix is hot but not boiling. In a separate pan, off the heat, add the egg mix and then pour over the hot sugar mix whisking well the whole time.
3. Return to the heat, stirring constantly and heat on low as the sauce thickens, this can take up to 10 minutes. Remove from the heat.
4. Once cool, chill in the fridge until needed, covered to prevent a skin forming – make sure the cling film is touching the surface of the curd.
5. Next make the sponge: in either a stand mixer, electric whisk or by hand, cream the butter, sugar, grapefruit zest and food colouring together until pale and fluffy.
6. Add the eggs gradually until incorporated then fold in the flour.
7. Spread into the tin, level off and bake for 20–25 minutes at 180˚C (350˚F), until the edges shrink away from the tin and the sponge is cooked through. Leave to cool.
8. Next, make the gin and tonic jelly: soak the gelatine in a bowl, then heat the water, juice and sugar in a pan.
9. Once the sugar mix is hot add the gelatine (squeeze out the excess water first) to the pan and mix well.
10. Add the gin and tonic and pour into a jug.
11. Now you can assemble your desserts: pour the first of four shallow layers of gin and tonic jelly into each glass and add an edible flower, pushing it below the surface of the jelly for the first layer. As it is only a shallow layer it won’t take long to set in the fridge. Repeat with three further layers to build up a pretty base of suspended flowers in the bottom of each glass.
12. Once the jelly is set, make the mascarpone layer. Beat the mascarpone until soft, add 200g (7oz) of curd to this and two shots of gin, and beat well until creamy. Place into a large plastic piping bag and snip the tip of the bag.
13. Pipe a thin layer of mascarpone filling over the jelly.
14. Cut a sponge disc out to fit into the glass, leaving a little room around the edge. Push the sponge disc into the glass and pipe extra mascarpone filing around the sponge and over the top to cover.
15. Lastly add a layer of curd to finish. Top each glass with a little cling film and chill for an hour to set. Keep in the fridge, then remove the cling film and top with a crystallised viola when ready to serve.