Spring Gin and Tonic
This recipe defines spring; it has crisp, clean, and smooth flavors. The rhubarb syrup and cider really kick the ordinary gin and tonic up a notch. I used the Gin Botanical Cider from the Seattle Cider Company which was the perfect component and base for this drink!
This is a seasonal cider that is fermented with spent gin botanicals from Batch 206 Distillery. This cider was perfect for this drink because it is a semi-dry cider with flavors of lemon, cucumber, orange rind, juniper, and verbena. Talk about spring in your mouth! If you do not live in Seattle you could use any cider that is available. I would try to stick to something that is slightly dry so the sweetness of the cider does not overpower the rhubarb syrup. I made this drink for a dinner party and it was super simple to execute. It was the perfect pre-dinner cocktail to set the mood and charm the guests! I mixed the gin, lime, and rhubarb syrup before the party.
Then when guests started arriving I added tonic and cider to each glass. To make it a real party I added a paper umbrella to each drink. Who says that only tropical drinks deserve an umbrella? This particular drink scored high with the regular gin and tonic drinkers and even more with the guests that insisted that they did not like gin. This drink will convert vodka cocktail drinkers to gin I guarantee Make this drink and transform your ordinary gin and tonic into something amazing!
Ingredients:
- 2-3 ounces of Seattle Cider Company Gin Botanical Cider
- 1.5 ounces of gin
- 1 ounce lime juice
- 1.5 ounces tonic water
- 2 tablespoons of rhubarb syrup
Method:
- In a large glass combine gin, rhubarb syrup, and lime juice
- Stir this mixture until all ingredients are married together
- Fill the serving glass with ice
- Pour the gin mixture into the glass
- Top off the serving glass with tonic and cider
- Stir and garnish
