April 9th is the day we raise our Gins and Tonic in a toast to the cocktail that idealizes spring. Whether you like yours sweet, savory, or spicy, we know you’ll thoroughly enjoy these cocktails. Whip one up to enjoy while you make our Gin Penne Pasta, which you’ll find at the bottom of the page. It’s perfect for a dinner with friends or lunch out in the garden.
Poached and Tonic
1 ½ oz. The Botanist Gin
1 slice of Bosc Pear
1 cinnamon quill
Press the Bosc Pear slice into a cocktail glass and leave in glass. (Note: muddle it if you want more pear flavor.) Add The Botanist Gin, then ice. Top with Tonic Water and garnish with a cinnamon quill.
Hot Gin and Tonic
courtesy of Bar Belly, NYC
1 1/2 oz. Brooklyn Gin
1/4 oz. TomR’s Tonic syrup
1/2 oz. Salers Aperitif
1/2 oz. Amaretto Disaronna Lemon wedge with clove and cinnamon
Combine Brooklyn Gin, TomR’s Tonic syrup in a glass mug. Stir well and top with boiling water. Garnish with a Lemon wedge, clove and cinnamon.
created by Hendrick’s Ambassador, Mattias Horseman
2 parts Hendrick’s Gin
2 parts squeezed mandarin juice
¼ part lavender flavored soda water
Shake the first two ingredients together and strain into an ice filled high ball glass. Add the lavender soda, stir, and garnish with dried cucumber slice.
To make Lavender Soda: (if you want to make your own)
Cook a Tbsp. lavender in 1 ¾ oz of hot water for 30 minutes. After 30 minutes add 1 ¾ oz. simple syrup, filter and pour into a siphon. Charge with CO2 cartridge, keep handy.
The Piccolo Fiore
from Bar Crema
1 1/2 oz. Bombay Dry Gin
3/4 oz. Hibiscus Berry Tea Syrup
1 dash Angostura bitters
3/4 oz. fresh lemon juice
To make Hibiscus Berry Tea Syrup:
1 Tbsp. Rishi Hibiscus Berry Tea
6 oz. boiling water
¾ cup white sugar
To begin, steep the tea for three minutes, then strain and combine with white sugar. Combine all of the ingredients into a cocktail shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with a lemon twist. Top off with tonic water if you like.
Here’s a cocktail using seltzer water instead of tonic.
Kiss Me, Kiwi
1 1/2 ounces Kiwi HI-CHEW Infused Dry Gin
2 ounces cream soda
1 scoop vanilla ice cream
Measure the gin and cream soda into a parfait or pint glass. Fill 2/3 with seltzer, then top with a scoop of vanilla ice cream. Serve with a spoon and straw, and garnish with Kiwi HI-CHEW Candies.
To make the infused Gin:
Pour 6 oz. of gin in a jar. Toss in the candy blocks from one stick of Hi-Chew candy and allow to sit overnight. Stir occasionally.
This Feels Good
courtesy of Seamstress (NYC)
1 oz. dill-infused St Germain Elderflower liqueur
1 oz. Bombay Sapphire gin
¼ oz. Green Chartreuse
¼ oz. honey syrup
¾ oz. lime juice
3 cucumber slices
5 arugula leaves
Infuse the Elderflower liqueur by tossing fresh dill into a canning jar with 6 oz. of the liqueur. Allow to sit overnight.
Combine all ingredients to tin and shake with ice. Double strain into a chilled coupe glass. Garnish with sprig of fresh dill. Top off with tonic water and serve.
1 ½ oz. Benham’s Dry Gin
blackberries for garnish and simple syrup
blackberry sparkling water or tonic water
Make a simple syrup by muddling 12-15 blackberries and pour them into a small pot. Add a cup of water and a cup of honey. Bring to a boil, stirring often. Then set aside to cool.
Mix the cocktail by putting the gin and 1 ½ oz. of the blackberry simple syrup you made. Stir and top with blackberry sparkling water or tonic water. Garnish with three blackberries and enjoy.
Strawberry Black Pepper Gin and Tonic
courtesy of Buzz Feed
1 ¾ oz. Martin Miller’s Gin
4 large strawberries
black peppercorns and grinder
6 oz. Fever Tree tonic water
Pour the gin into a tall glass, and add three sliced strawberries. Fill the glass with ice, and a twist of black pepper. Pour in the tonic water, stir, and add a strawberry for garnish. We also made this with Dixie black pepper vodka instead of the peppercorns for a bigger kick.
1 ½ oz. Few American Gin
In a champagne flute, add the gin and pour in a tablespoon of elderflower liqueur. Add equal parts tonic water and champagne, garnish with a slapped sage leaf or two and a lemon wedge.
Rosemary Gin and Tonic
courtesy of sipsmith.com
2 oz. gin
For this simple, yet flavorful cocktail add the gin and rosemary to a tin and shake with ice. Strain into a Nick and Nora glass. Garnish with a fresh sprig of rosemary. If you prefer it sweet, add a ½ oz. of simple syrup.
Gin Penne Pasta
1 pound penne pasta, cooked al dente
1/2 onion, diced
2 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1-28 ounce can diced tomatoes
1 cup gin
1 Tbsp. sugar
1/2 cup heavy cream
1/2 cup fresh Parmesan cheese, grated
1/4 cup fresh basil, minced
salt and pepper
In a medium pot, add olive oil, onions, garlic, and red pepper flakes. Begin cooking over medium heat. Cook for 5 minutes until onions are soft and fragrant. Be careful not to brown the onions and garlic. You just want them soft. Add in tomatoes and cook for a few minutes. Remove sauce from heat and blend with a stick blender, or normal blender until sauce is fairly smooth. (We skipped this step, preferring the chunks of tomato. ) Add gin and sugar to sauce and bring to a simmer. Simmer for 20 minutes or so until alcohol cooks off from gin. You’ll know when it’s ready because it won’t smell like strong alcohol.
Stir in cream, Parmesan cheese, and basil; then season with salt and pepper. Keep warm. Cook pasta according to package. Make sure to pull it when it is al dente or has a slight bite to it still. Drain pasta well and add directly to sauce. Stir together. Serve garnished with Parmesan cheese and fresh basil!
Note: we browned Italian sausage and added it to the sauce just before stirring in the pasta.