The beauty of a gin & tonic is its simplicity.
The classic gin and tonic cocktail was introduced to the world in the 18th century by the army of the British East India Company in India, almost by accident, as they added gin to their daily intake of quinine-based tonic water to make the elixir more palatable. Tonic water was taken at this time as preventative for the dreaded malaria. And so, the humble gin and tonic was created.
Now, almost two centuries later, it’s still one of the most popular drinks in the world – but even an eternal classic can do with some innovation every now and then. As such, we present to you a collection of gin & tonic recipes with different fruit variations!
Cranberry Thyme Gin and Tonic
- ¾ cup fresh cranberries
- ¼ cup white granulated sugar
- ½ cup water
- Splash of orange juice
- ¼ teaspoon pure vanilla extract
- Fresh English Thyme leaves
- 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. 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.
Strawberry and Black Pepper Gin and Tonic
- ⅓ cup Gin
- Tonic water 6 strawberries
- ½ cup ice
- Freshly ground black pepper
- Remove the stalks from the strawberries and cut them into quarters.
- Add them to a cocktail shaker or mason.
- Add the ice, a good grinding of black pepper and then pour over the gin.
- Give everything a good shake until the gin is stained with the strawberry juice.
- Pour the mixture between two balloon glasses and top up with your desired amount of tonic water.
Blood Orange Gin and Tonic
- 1 ½ oz. Gin
- 2 oz. fresh blood orange juice
- couple dashes orange bitters
- 4 oz. Tonic water
- Fill a highball glass with ice. Add gin, blood orange juice, and orange bitters.
- Top with tonic water and gently stir. Garnish with a blood orange slice and serve.
Melon Gin and Tonic
- Gin of choice
- Tonic of choice
- 4 cups chopped honeydew melon or melon balls for garnish
- ¼ cup organic cane sugar
- ¼ cup water
- Ice cubes
- In 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.
- Add a few ice cubes to each glass. 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.
Grapefruit Tarragon Gin and Tonic
- 2 oz. Gin
- 5 oz. Tonic water
- 2 sprigs fresh tarragon, plus extra for garnish
- 1 tbsp. turbinado sugar
- 2 oz. grapefruit juice
- In a cocktail shaker, muddle the tarragon and the sugar. Add a handful of ice cubes, the grapefruit juice and the gin. Shake it up.
- Fill a tall glass halfway with ice cubes. Add a sprig of tarragon, and sliver of grapefruit. Pour contents of shaker into glass. Top off with tonic water.
Raspberry Rose Gin and Tonic
- ⅓ cup Dry Gin
- ⅔ cup raspberries
- 3 tbsp. caster sugar
- 3 tbsp. lime juice
- ¼ tsp. rosewater
- Crushed ice
- Tonic water
- ½ lime for garnishing
- 1 tsp. dried rose petals (food grade, available at specialty 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 if you have the time.
- Add spoonful of crushed ice to two tumblers and pour over berry mixture.
- Top with chilled tonic water, garnish with a lime slice and scatter over dried rose petals.