The gin & tonic has earned its reputation as the quintessential summer cocktail. But after a while, that near-perfect combination of gin, tonic and lime, can get a bit monotonous. Here are five updates to the G&T that will up your summer cocktail game.
Leilani’s Fizz
Photo Provided by Tanqueray
Ingredients 1.5 oz. Tanqueray No. Ten 1/2 oz. lime juice 3/4 oz. lemongrass syrup 1/2 oz. lychee juice 3 lychee nuts Club soda
Directions: Muddle 2 lychee nuts in cocktail shaker. Add remaining ingredients, shake and double strain into Collins glass filled with ice. Top with club soda. Garnish with lemongrass, a lychee nut and lime wheel.
Bark & Bunch
Recipe by Tad Carducci
Ingredients 1.5 oz. G’Vine Nouaison gin 1/2 oz. June Liqueur or elderflower liqueur 1 oz. grapefruit juice 3 oz. tonic water Pinch of cinnamon
Directions: Shake all ingredients except the tonic. Add the tonic and serve in a tall highball. Garnish with a flower if available.
Ingredients 1.5 oz. The London No. 1 1/2 oz. St. Germain 3 oz. cold earl grey tea Tonic water
Directions: Shake all ingredients except the tonic with ice, and strain into ice-filled Collins glass. Top with tonic water. Garnish with lemon wedge or peel.
Tonic No. 33
Created by: Jim Sabataso, The Palms Restaurant, Rutland, VT
Ingredients 1.5 oz. gin 1 oz. Pama liqueur 1/2 oz. ginger syrup Tonic water
Directions: Combine gin, Pama, syrup, and shake. Strain over fresh ice in pint glass. Top off with tonic water. Garnish with a lime wedge.
Kind of Blue
Created by: Jim Sabataso, The Palms Restaurant, Rutland, VT
Ingredients 1.5 oz. gin 1/2 oz. Maraschino liqueur 1/2 lemon, seeded 1 tsp. brown sugar Izze Sparkling Blueberry
Directions: Muddle half a lemon (cut into fourths) and brown sugar in the mason jar. Add gin, Maraschino, and ice. Top off with Izze, and stir. Garnish with a lemon wheel.
Jim Sabataso is a writer, cocktail enthusiast, and bar director for The Palms Restaurant in Rutland, Vermont. Follow him on Twitter @JimSabataso.
