Gin Cocktail Recipes

Tantalising botanical flavours of floral, citrus or spice-infused gin, the zing of citrus fruit, a subtle bite of herbs and the fizz of tonic water; this is the perfect refreshment to enjoy during those sunny Happy Hours!

The Gin Revival is here to stay, so say goodbye to the classic G&T and join us on our discovery with these unique cocktail recipes.

The Vegetable Patch

Give the veggie garden a more lavish role this summer. Try this cocktail and enjoy the unusual and delicious combination of carrots, basil and citrus gin.

37.5ml (1.5 tots) citrus-flavoured gin
200ml tonic water
25ml carrot juice
A sprig of basil
Fresh pomegranate seeds (if in season) or fresh raspberries for garnishing
Glassful of ice

Place the ice in a glass. Pour the carrot juice over the ice then slowly add the gin and the tonic. (Make your own carrot juice by extracting the juice of eight baby carrots using a juicer.) Give it a gentle stir and garnish with a basil sprig and a sprinkle of pomegranate seeds or fresh raspberries.

Southern Citrus

Citrus-flavoured gin is delightfully refreshing with hints of grapefruit, lime and lemon. Combined with an unusual blend of pepper, salt and mint, this cocktail recipe is a real treat.

37.5ml (1.5 tots) citrus-flavoured gin
5 peppercorns
1 crack salt
8 mint leaves
200ml tonic water

Rub the mint, salt and peppercorns together with your fingers to release the flavours. Fill a glass with ice and add the mint, salt and peppercorn mix. Add gin and top up with tonic water. Garnish with mint.

Vintage Spice

Spice things up with this smooth, easy-drinking cocktail, and use the fennel stalk as a natural straw.

37.5ml (1.5 tots) spiced gin
Sprigs of fresh fennel
Peppercorns
200ml tonic water
Lemon or lime

Add the gin, ice and tonic water to a glass. Stir the cocktail with fennel leaves. Add the peppercorns. Discard the used fennel and garnish with a fresh sprig of fennel and lemon or lime. Use the stem of a fennel plant as a straw.

Kirstenbosch Bloom

A floral medley of flavours of rose geranium and orange-blossom-infused gin, a few simple ingredients and edible flowers.

37.5ml (1.5 tots) floral gin
1 orange wedge
5ml honey
5 sage leaves
200ml tonic water
Edible flowers

Add the orange, honey and sage to a glass. Muddle (mix gently). Add gin and ice, and top up with tonic. Garnish with sage and edible flowers. Experiment with flavours by substituting the tonic water, honey and edible flowers with pink tonic water, and with pomegranate seeds as a garnish.

Cucumber G&T

A classic G&T with a cucumber twist, this is fresh on the palette and quick and easy to make.

37.5ml (1.5 tots) floral gin
Cucumber (use as desired)
2 freshly cut lemon wedges (or 5 – 10ml lemon juice)
200ml tonic water
Mint (for garnishing)
Ice

Fill a glass with ice cubes. Add the gin to the glass. Use a vegetable peeler to cut cucumber ribbons and add the ribbons to your glass. Top with tonic water and garnish with mint.

The gins we used for these recipes are available from Ginologist.