There’s lots of ways to spin this classic drink, from the type of gin to the brand of tonic. How about a G&T party? Pick 4 – 6 gins and be sure to get some different styles: London Dry, Plymouth, New Western Style (more floral botanicals with less juniper; think Hendrick’s or Aviation), and at least 3 types of crafty tonics like Q Tonic, Fever-Tree, and East Imperial Old World Tonic to increase the flavor profile.
Set out a variety of oversized wine glasses and ice for guests to build and dress up their gin & tonic – Put out some different citrus like grapefruit, limes, lemons, or other orange varietals – for wedging, slicing and zesting. And mix it up even more with a “buffet” of herbs and spices or vegetal/fruit options. A combination of fresh rosemary, thyme, mint, basil, star anise pods, black pepper corns, or allspice berries with sliced cucumber, radish, sliced peaches, or fresh berries will make each cocktail customizable and unique. You and your guests will soon discover there is no such thing as a boring Gin & Tonic.
Gin & Tonic al Fresco
This is a good example of one of my favorite G&T combos. Oregon’s Aviation gin has a slight lavender note that plays well with the fresh strawberries and the herbal notes of fresh basil. This recipe makes a single cocktail.
- 1 sliced strawberry
- 1 – 2 leaves of fresh basil
- 2 oz Aviation Gin
- 4 oz Q Tonic Water (or tonic of your choice)
Garnish: wide lemon peel
Place the strawberries and basil in a mason jar or large wine glass. Measure in the gin and tonic and stir around with a spoon to incorporate the flavors. Express lemon peel oil over top of drink, twist peel, and then drop into glass.
Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs, which is a great accompaniment to any cocktail. Follow Kathy Twitter, Facebook and Instagram. For more great cocktail recipes, visit www.LiquidKitchen.com.