Churchill once said the gin and tonic had saved more Englishmen's lives than all of the doctors in the Empire. Sure, he may have been referring to the use of quinine in fending off malaria, made more palatable in tonic and by the stellar addition of gin. But fast-forward to modern times and we can all agree that a solid G&T can be an absolute saviour after a hellish day at work.
Whether you're staving off malaria or unwinding on a Friday evening, a gin and tonic is often exactly what the doctor ordered. And while there will always be a place for the classic combination, there are some unique flavours you can play with to take your G&T to the next level.
Here are six ways to pimp the old-school cocktail:
Strawberry and Black Pepper G&T
Ingredients:
- 50ml Martin Miller's Gin
- 100ml Fever-Tree Premium Indian Tonic Water
- One or two quartered strawberries
- Cracked black pepper
Fill your glass with plenty of ice, and pour in your Martin Miller's gin. Add sliced strawberries, top up with tonic and finish with a twist of black pepper. Black pepper has a high level of a compound called pinene, which mirrors the flavour profile of juniper, an essential botanical used in gin distillation, says Michael Stringer of BlackLeaf Events.
When it comes to your tonic, Chris O'Neil, bar manager at Temper says you don't want to overpower the gin with a sweeter or more floral tonic water as your sweetness comes from the strawberries. Fever-Tree Premium Indian Tonic is the perfect match.
Recipe adapted from Martin Miller's Gin
Citrus Cranberry G&T
Ingredients:
- 250g fresh cranberries
- 50g sugar
- 55ml water
- 55ml orange juice
- 50ml Martin Miller's Gin
- 100ml Double Dutch Cranberry Tonic Water
Coat 50g of the cranberries in sugar and freeze (preferably overnight but beggars can't be choosers). Add the remaining 200g with the water and orange juice to a saucepan and cook for 30mins. Squash the berries with the back of a wooden spoon and simmer until soft. Leave to cool and store.
When it comes to assembling your drink, add 25ml of cranberry syrup over some ice, followed by 50ml of gin and 100ml of tonic water. Michael Stringer recommends Double Dutch Cranberry Tonic Water. Garnish with frozen cranberries and a sprig of mint.
Recipe adapted from Simi Jois
Blackberry and Cucumber G&T
Ingredients:
- 8 fresh blackberries
- 3-4 slices cucumber
- 50ml Martin Miller's Gin
- 100ml Merchant's Heart Pink Peppercorn Tonic
Slice five of your blackberries, place them at the bottom of your glass and give them a bash with a fork or the end of a wooden spoon. Add some ice, pour your gin over and swirl so the blackberries subtly infuse the gin. Add in your cucumber and tonic and garnish with the remaining blackberries.
Get your blackberries toward the end of the June - November season, says Tom Soden of Nine Lives bar. "Often the latter part of the harvest provides lots of big, ripe berries that are at their best and cheapest. This cocktail works wonderfully well with Merchant's Heart Pink Peppercorn tonic. The soft berry-spice of the tonic water provides a long finish to the rich berries creating a fuller palate."
Recipe adapted from The Wooden Skillet
Chilli, Lime and Coriander G&T
Ingredients:
- 50ml Martin Miller's Gin
- 100ml Fever-Tree Mediterranean Tonic Water
- 1 red chilli, sliced
- 1/2 a lime
- 2 sprigs of coriander
Chuck your chilli and coriander in the bottom of your glass and squash gently to release the oils in both. Add your gin to infuse, then the ice and tonic water. Finish with a squeeze of lime and drop the wedge in.
"Citrus is the classic garnish for gin because it goes well with the coriander in the spirit," say Mike McGinty of The Voyage of Buck. "The coriander and chilli (which gives the drink a subtle heat) in this also bring out the peppery flavours of the gin. But do try to avoid chilli the seeds."
Recipe adapted from Martin Miller's Gin
Grapefruit, Fennel and Black Pepper G&T
Ingredients:
- 50ml Martin Miller's Gin
- 100ml Fever-Tree Premium Indian Tonic Water
- 1/4 shaved fennel
- 1tsp whole black peppercorns
- Grapefruit peel
- 2 slices grapefruit, to garnish
- 2 slivers of fennel, to garnish
Add the gin, grapefruit peel and shaved fennel (you can use a mandolin or potato peeler) into a cocktail mixer and muddle to infuse. "Sweeter vegetables and fruit contain no stalks or pips that would lead to astringent flavours so can be left to macerate a little longer for a fresher flavour," says Tom Soden.
Strain your gin into a glass, add your peppercorns and tonic and finish with your slices of grapefruit and fennel. Top with ice and serve.
Recipe adapted from This Healthy Table
Charred Lemon and Coriander G&T
Ingredients:
- 1 lemon
- 1 sprig rosemary
- 1/2 tsp coriander seeds
- 50ml Martin Miller's Gin
- 100ml BTW London Tonic Water
- Pinch of mixed peppercorns
Put a cast iron frying pan or heavy non-stick pan over a high heat and allow it to get hot. Cut the lemon into quarters and place them cut side down in the hot pan. Once the lemon is charred, turn to char the other cut edge. Remove from the pan and set aside to cool. "Charring the lemon caramelises the sugars in the fruit and adds a sweetness to the drink," says Mike McGinty of The Voyage of Buck.
Put the rosemary, coriander seeds and gin into a cocktail shaker or measuring jug. Use a wooden spoon to lightly bash the aromatics. Add some ice into your glass and strain the gin in. "The seeds have more citrus notes," adds McGinty, "but the rosemary will bring more aroma to the drink."
Top up with tonic water, stir briefly and add in your charred lemon quarters. Serve immediately with a small pinch of whole peppercorns.
Recipe adapted from Sprinkles and Sprouts
When it comes to making the perfect G&T, look no further than the award-winning Martin Miller's Gin, distilled in England and delicately blended with pure Icelandic spring water, creating a marriage of rare softness and clarity of taste. Buy a bottle here.
