Combine gin, tonic water, and syrup in a large heatproof measuring cup. Set aside.
Place gelatin in double boiler bowl (not over heat) and add enough gin to cover. Let sit till gelatin is softened, then place over simmering water and stir till completely melted.
Pour melted gelatin into measuring cup and stir till evenly combined with gin mixture. Pour into jello shot cups. Refrigerate until firmly set.
Place shots under a black light and serve in the dark for full glowing effects!
Take your Schweppes Tonic Water and pour it into
Fill double old-fashion glass with ice.
Wipe lime wedge around the rim of the glass.
Gently squeeze lime into glass and leave in glass.
Pour gin into the glass.
Fill with tonic water.
Here is the secret. DO NOT STIR! The essence of both gin and tonic mingle when you sip and it makes for a much fresher drink.
In a cocktail shaker, muddle the leaves.
Add ice and the gin, lime juice and shake well.
Strain into an ice-filled balloon glass it will enhance all the aromas in the drink.
Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.
Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
Place 1 lime wedge & 1/4 cup gin in small glass; mash with back of spoon. Add 1/4 cup tonic & 2 teaspoons Cointreau; stir to blend. Fill with ice and serve
Pour the gin and the tonic water into a chilled highball glass filled with ice cubes. Stir well. Top with Campari to add more color. Garnish with the lime wedge or blood orange.
Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.
Pour the gin in a highball glass filled with ice.
Add the tonic water; stir.
Garnish with a slice of lemon in the drink.
**The correct proportion is one measure of gin and two of tonic.
Use fresh tonic water from a small bottle or can.
Do not drown the gin.
Place the ice cubes in a glass. Mix the Curacao and gin and pour over the ice. Top up with tonic water and decorate with an orange slice.
In a small saucepan, combine sugar and water. Stir on medium heat until sugar dissolves. Add lime zest and juice. Bring to a boil and cook for 5 mins. Remove from heat and allow to cool.
Strain syrup into bowl of an ice cream machine. Add tonic water and gin. Churn according to manufacturer's instructions until firm (about 20 mins).
Transfer to a chilled freezer container. Freeze until completely firm. Serve in cocktail glasses with lime wedges.
Place 6 tall glasses in the fridge for an hour. Fill with ice. Measure 2 tbsp gin and 1 tbsp liqueur into each glass. Top up with tonic and a squeezed lemon or lime wedge. Serve immediately.
Place sugar, glucose, gin and tonic in a medium saucepan.
Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.
Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.
Pour cranberry juice and gin over ice in a tall glass. Top off with tonic water, then add a splash of lime juice.
Garnish with a wedge of lime and a few fresh cranberries.
Add the ice to a cocktail glass.
Add cucumber slices.
Add gin.
Fill glass with tonic water.
Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly.
Fill the glasses with ice.
Add the gin, and top off with tonic water.
Garnish with a stick of lemongrass.
Pour Hendrick's Gin into highball glass over ice cubes and fill with tonic water; stir.
Garnish with Cucumber spear.
Place infuser in glass.
Pour gin over infuser and steep to desired strength.
Add simple syrup, ice and tonic water.