Muddle simple syrup and mint. Add some cucumber that has been sliced and then cut into quarters. Add gin, lemonade and stir or shake.
.Pour into tall glass and top with some soda water. garnish with cucumber slices and mint.
You can add more gin depending on how strong you want this drink.
Muddle, shake. Serve straight uo in a chilled martini glass with a slice of cucumber as a garnish.
he fennel is bruised. Add gin and fill with ice. Shake
lime peel, pepper, berries and gin in a medium bowl. Spread
he marinade ingredients except the gin.
Bring to a boil
Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it).
Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice).
Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
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.
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.
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.
Stir in heavy cream and gin. Return to a simmer, and
Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical!
Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins.
Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week.
Each day, eat NINE of these \"drunken\" raisins.
I have read that it might take six weeks for this remedy to work, so be patient.
In a large bottle pour gin, add blueberries and sugar, shake
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!
Place berries, rock sugar and gin in a sterilized airtight jar. Close and set aside for two weeks in a cool dark place. Strain.
Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
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.
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
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.
essert dishes. Pour 3 tbsp gin over each. Decorate with lemon