5 ways to upgrade your gin and tonic

The best ways to spice up a classic G&T.

EDGAR staff October 18, 2015

The classic combination of gin and tonic is one that has endured through thick and thin, from its early reputation as a ‘mother’s ruin’, to the stylish tipple it is today.

Nowadays the G&T is more popular than ever, and it is ubiquitous everywhere from relaxed social gatherings to the trendiest bars around the world.

Yet, while the simple, crisp flavour of a classic gin and tonic is undoubtedly refreshing, it can become a little monotonous, and if there’s one thing we don’t like here at EDGAR, it’s monotony.

So, we went in search of some fun and interesting ways to jazz up your gin and tonic, and got five fantastic recipes, courtesy of gin connoisseur Inês Ladislau, who also happens to be the Manager of Fairmont The Palm’s excellent seafood restaurant, Seagrill on 25° Restaurant & Lounge.

Here, she gives us her top five ways to spice up a classic gin and tonic.

Hendrick’s Rosemary

With its powerful cucumber profile, Hendrick’s is often served with cucumber and paired with dishes that include cucumber as a main ingredient. For me: Boring! The eccentric nature of this gin cries out for an eccentric pairing, and rosemary, juniper berries, rose petals and lemon zest work perfectly with it.  

What to serve it with: Organic salmon tartar.

Tanqueray Vanilla Pod

One of the iconic London Dry gins (and said to be Frank Sinatra’s favourite tipple), Tanqueray has a very rich juniper focused flavour profile, with strong notes of Angelica and coriander coming through at the finish. The rich taste of a split vanilla pod is a perfect match to this gin, and the cocktail is lightened by the use of either fresh tangerine, or tangerine-infused tonic.

What to serve it with: Crab salad with rosemary dressing.

Tanqueray 10 Cinnamon

As with all the gin cocktails at Seagrill on 25°, this is served in the classic ‘gintonica’ style so loved by the Spanish and Portuguese, in a large glass over plenty of ice. As T10 is already naturally quite fruity, the addition of some cinnamon sticks, or cinnamon-infused tonic water, provides an interesting contrast.

What to serve it with: Caviar blinis. 

Gordon's Cardamom Star

The naturally spicy, peppery notes of the higher strength Yellow Label Gordon’s mean that this gin needs strong flavours to match its distinctive flavour profile. Enter cardamom, star anise and liquorice-infused tonic, which stand up to its dryness.

What to serve it with: Irish Muirgen oysters.

Bombay Spicy Ginger

One of the few mainstream gins that aren’t dominated by juniper, Bombay Sapphire comprises a range of pungent notes that are delicately counterbalanced to work well together. To accompany this gin, a simple plain tonic water and lemon rind works well and it can be given some extra spice with the addition of some grated ginger.

What to serve it with: Wagyu beef carpaccio with orange and honey vinaigrette.

All these cocktails are available as part of the new Gin Menu at Seagrill on 25° Restaurant & Lounge, Fairmont The Palm. The menu uses classic gin botanicals including juniper berries and Jamaican pepper, and all ingredients are guaranteed to be purely organic.

Details: visit fairmont.com