A classic cocktail gets a festive, summery makeover!
This is officially my favourite warm-weather drink. I love making a few batches ahead of time and storing them in the freezer so they’re ready whenever the mood strikes. Because of the proportion of alcohol in the recipe, the gin and tonic mixture stays at a consistent slushie texture in the freezer, rather than turning into a solid block. Have fun playing around with different herbs to add a fresh pop of flavour to your drinks – I’ve tried basil, mint, rosemary and cilantro and they’ve all been delicious. If you’re a fan of tasty cocktails with an inventive twist, be sure to check out the Drinks category on my site for loads of other great ideas.
- 1/2 cup (125 mL) gin
- Few sprigs fresh, aromatic herbs
- 2 tablespoons (30 mL) freshly-squeezed lime juice
- 1 cup (250 mL) tonic water
- 1/4 cup (60 mL) thinly sliced baby cucumbers (optional but super delicious)
- Lime slices, for garnish
- Combine gin and herbs in a measuring cup or glass jar. With a wooden spoon, stir them together, pressing down on the herbs, to infuse the gin with flavour. Strain mixture, discarding herbs.
- Put the infused gin in a sturdy zip lock bag (silicone food storage bags are great for this). Add lime juice, tonic and sliced cucumbers, if using. Seal tightly and shake to combine.
- Put bag in freezer and let chill for several hours until slushy in texture.
- Scoop into two glasses, garnish with lime and serve immediately.
Makes 2 cocktails.