Gin and Tonic
Juniper and other delicious botanicals from Gordon’s gin plus fizzy, slightly bitter tonic and a
tang of lemon make one of the world’s most famous drinks – the Gin and Tonic.
About this recipe
Made from a base spirit of gin plus mixer in the form of tonic, a garnish of lime and ice, the Gin
and Tonic – or G&T – is not only one of the most famous long drink recipes, but also incredibly
easy to make. Subtle variations abound: lemon can be used as a garnish instead of lime, or you
can add both citrus fruits for an ‘Evans’. Recently the Gin and Tonic has found popularity in
Spain as a ‘Gin-Tonic’, served in a balloon glass with plenty of ice and a herb garnish, often in
‘Gin-Tonic’ bars. But it’s hard to veer to far from the basic Gin and Tonic recipe, with Gordon's
London Dry Gin for a delicious, botanical-flavoured base. And this basic recipe dates back a
long way – to the use of quinine as a treatment for malaria in 18th century India by the British
East India Company. Army officers in the 19th century began adding sugar, lime, water and gin
to hide the bitter flavour of the quinine, and as army rations of gin were maintained, the
popularity of Gin and Tonic took off. To this day the tonic part of the ‘G and T’ contains quinine,
but in far smaller quantities. The Gin and Tonic has been mentioned by many musicians, actors
and writers: from James Bond ordering a Gin and Tonic in the book version of Dr No, to Billy
Joel singing about a Gin and Tonic in his song ‘Piano Man’, with UK band Oasis also celebrating
the G&T in ‘Supersonic’. In recent years the Gin and Tonic, along with the Vodka and Tonic, has
become popular for people looking for lower calorie cocktails. Because this means mixing with a
diet tonic, it leaves you free to continue enjoying the delicious flavour and botanicals of great
gin.
\INGREDIENTS
25ml.
Gordon's® London Dry Gin
125ml.
Tonic Water
10ml.
Lime Juice
2wedge(s)
Lime
Kir cocktail
If wine’s your tipple of choice and think cocktails are too much hassle, then we might just have
the perfect compromise – the Kir cocktail. It’s made by mixing white wine and blackcurrant
liqueur together and while it sounds too simple to be true, one thing we can guarantee is that it
doesn’t compromise on flavour.
About this recipe
When it comes to Kir, there’s no shaking, muddling or mashing to distract you from your guests,
and almost any white wine goes perfectly with the lovely juicy fruit of the liqueur. You can let
the evening begin as soon as they arrive – and end with less washing up! As you don’t need
many tools or ingredients to mix it up, it’s perfect for picnics or any summer outing. As it’s so
delicious, it’s just as ideal when you throw the terrace doors open for your wedding reception.
Just be kir-ful not to get any of that dark richness on the dress. For this simply delicious cocktail,
which is the best of both worlds, you have to thank none other than Felix Kir, a former mayor of
Dijon. Although you might not have heard the name before, you may have seen those signs when
you drive into town that say: ‘twinned with Aix-les-Bains’? He came up with the idea for this,
and thankfully for us, it wasn’t his only moment of inspiration. This twinning meant hosting
many a reception with lots of international guests – and of course they were after a good drink.
The story goes that he originally wanted to serve them red wine, but had unfortunately run out.
The ever-intrepid Kir looked around for some kind of replacement – and came up with this red-
coloured ‘wine’ to serve to visiting dignitaries. They loved it. And to this day Kir is a great
cocktail in its own right – and best twinned with your favourite party.
INGREDIENTS
100ml.
Blossom Hill Sun-Kissed White
100ml.
Crème De Cassis
2.5 units of alcohol per serve
MARGARITA
Nothing says Mexico like the Margarita, an elegant blend of tequila, fresh lime and orange,
served in a salt-rimmed glass – and the last of the great classic cocktails.
About this recipe
The origins of the cocktail that author Kingsley Amis described as “one of the most delicious
drinks in the world” are, to put it mildly, disputed. At least eight bartenders and one American
socialite claimed to have created the Margarita – and perhaps one or more of them did. Experts
agree that the Margarita appeared in Mexico in the late 1930s, in the aftermath of several similar
tequila cocktails that lack the defining salt rim: the Tequila Daisy, the Picador and the Tequila
Sidecar. The common story is that Carlos ‘Danny’ Herrera devised it at the Rancho La Gloria
Hotel, near Tijuana, for a dancer named Marjorie King. Following this, American holidaymakers
brought their taste for Margaritas home from Mexico; by 1953, the Margarita, over crushed ice,
was ‘Drink of the Month’ in Esquire magazine. Frozen Margaritas grew in popularity until 1971
when a Dallas restaurateur named Mariano Martinez invented the frozen Margarita machine.
This stroke of genius made the Margarita America's bestselling cocktail and led, inevitably, to the
premixes of the 1980s. Today the Margarita has returned to its roots – a classically styled,
deliciously simple cocktail that showcases the herbaceous flavour of tequilas such as Don Julio
Blanco. Many bartenders like to serve the drink with salt on only half the rim. Variations on the
classic Margarita include the Margarita Legendario, made with smooth aged Don Julio Añejo
tequila to add depth and flavour, and the Orange Liqueur, a luxurious variant that highlights the
rich orange taste of Grand Marnier, while keeping the sharp, citrus taste to balance.
INGREDIENTS
50ml.
Don Julio® Blanco Tequila
35ml.
Orange Liqueur
25ml.
Lime Juice
3.4 units of alcohol per s
