I am a fan of a good G & T and you can read my post on how to make a perfect gin and tonic from five years ago, which weirdly turned into one of my biggest posts over time. The 100 odd comments are the best part, where people chime in with their tips on how to perfect this simple but beautiful drink. People take it seriously. Gin is also super trendy at the moment with gin bars popping up all over the place. We have two in town and one in Stellenbosch that I know of. With this recipe, I’ve made it very lemony with the addition of the new Roses Lemon cordial and garnished with a sprig of rosemary to give it an herbaceous kick. It’s delicious.
We all know and love Roses iconic Lime Cordial and no bar is complete without it, and now they have added a petal to the range with the new Lemon Cordial. It’s much softer in taste and not as astringent as the lime so children will love it too. It works perfectly in a variety of cocktails and drinks like the classic whisky sour. It’s marvelous to sweeten fruity iced teas or add a splash to a punch.
So use a tall or a short glass for your gin and tonic. I prefer a taller one. A brandy balloon also looks very cool. Garnish with citrus – here I’ve obviously used lemon to keep things lemony, but lime is another option. Thyme or rosemary is a lovely addition and looks very impressive. You can muddle the stalk in the glass before adding the ice if you want to release more of the flavour oils. A few juniper berries or fresh blueberries could also look lovely in floating around in the mix. It’s as important for your drink to look as good as it tastes. Really there are no strict rules when making a gin and tonic, and gin bars kitted out with an array of garnishes is all the rage at weddings and parties these days.
- 1 shot of your favourite and best gin
- 40ml Roses Lemon Cordial
- Tonic water
- Rosemary and lemon to garnish
Mix the drink by first adding the ice, then the gin, then the Lemon Cordial and then finally top it up with tonic and more ice if necessary. I like a lot of ice.
Garnish with a slice of lemon and a sprig of Rosemary.
*This post is proudly sponsored by Roses
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