Custom Gin & Tonic Recipes Made with The Botanist Gin
The Gin & Tonic is a classic that can reinvent itself time and time again. It’s time to get creative and go beyond the standard serve by experimenting with fresh, seasonal ingredients.
Your drinks will stand out if you start with a smooth, balanced, and versatile base. Begin with The Botanist Gin, which is crafted from 22 locally hand-foraged botanicals from the Isle of Islay off the west coast of Scotland. The combination of botanicals coupled with a long, slow distillation makes this an incredibly smooth, balanced, and versatile gin, and the perfect foundation for any local and seasonal ingredients you want to add. Once you’ve got your foundation, try one of these three unique variations to virtually "cheers" with family, friends, or colleagues! To discover more, visit www.thebotanist.com.
The Botanist Gin & Tonic
Recipe by Bon Appétit
Makes 1 Gin & Tonic
2 ounces The Botanist Gin
3½ ounces tonic water
1 lime
1½” or 2” square ice cubes
Basil, mint, celery leaves, or cucumber (for serving)
Slice lime in half lengthwise, then slice one half lime into four wedges (eighths).
Wrap ice cubes in a clean kitchen towel and smack with the back of a metal spoon or mallet to form large, irregularly shaped shards. Fill a 12 ounce Collins glass 1/2 of the way with cracked ice.
Pour The Botanist Gin over ice, and squeeze the juice of two lime slices into the glass. Add squeezed lime peels to glass. Add more cracked ice to the glass, so it is ¾ of the way full. Squeeze the remaining two lime slices into the glass and add the squeezed slices. Pour in tonic water and stir.
Garnish with fresh basil, mint, celery leaves, or cucumber.
Citrusy G&T
Recipe by Andy Baraghani
Makes 1 Gin & Tonic
2½ ounces The Botanist Gin
8 fresh mint leaves, slapped
½ a clementine, tangerines or any other small sweet citrus
1 lemon wedge
3½ ounces tonic water
More mint leaves and thinly sliced lemon strips, for garnish (optional)
Combine the mint leaves, clementine, and lemon wedge, in a cocktail shaker and muddle just until they release the oils and juices from the citrus. Add The Botanist Gin and fill the cocktail shaker with ice and shake vigorously for 30 seconds until the shaker is very cold and frosty. Strain the mixture into a highball glass filled with ice and top with tonic water. Garnish the cocktail with mint leaves and lemon strips, if using.
Sal Cel G&T
Recipe by Molly Baz
Makes 1 Gin & Tonic
2 ounces The Botanist Gin
1 celery stalk, coarsely chopped
1 tbsp sugar
Big pinch kosher salt
1 lemon
3½ ounces tonic water
Celery leaves, for garnish (optional)
Combine the celery, sugar, and kosher salt in a cocktail shaker and muddle until the celery breaks down and is quite juicy. Add the juice of one lemon and The Botanist Gin. Fill the cocktail shaker with ice and shake vigorously for 30 seconds until the shaker is very cold and frosty. Strain the mixture into a rocks glass filled with ice and top with tonic water. Garnish the cocktail with celery leaves, if using.