Gin and Tonic De Luxe

AT A GLANCE

  • Serves 6 people

This tastes best if the gin and aromatics have had plenty of time to get to know each other before serving.

  • 1 or more bottles of Bombay Sapphire, chilled
  • 2 Lebanese cucumbers, half peeled and cut into julienne
  • 2 apples, halved and thinly sliced
  • 5 limes, thinly sliced
  • ½ cup small tender mint leaves, plus extra to serve
  • To taste: Angostura bitters, sugar syrup (see note) and lime juice
  • To serve: large ice cubes
  • To serve: tonic water or soda
01   Decant gin into a large jug, stir in cucumber, apple, lime and mint. Add a splash of bitters, sugar syrup and lime juice to taste and chill for at least 2 hours.
02   To serve, pour a measure of gin mixture into tumblers half-filled with large ice cubes, top with tonic or soda (and more bitters, sugar syrup or lime juice, as required), garnish with extra mint and serve.

Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to 1 year.

Recipe:

PAT NOURSE

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2007

Nov 2007

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