Celebrate the spirit of World Gin Day with the perfect cocktail. From zesty citrus flavours to floral fun, impress your friends with these delicious (and easy to make) gin drinks. 

Cape citrus G&T with naartjie gin 

Makes 1 // Cooking time: 25 minutes 

Ingredients 

Citrus syrup:

250g sugar Peels from 2–3 ClemenGolds
½ cup (125ml) lime juice
½ cup (125ml) water 

Cocktail: 

3½ Tbsp (50ml) naartjie gin
1 Tbsp (15ml) lime juice
3½ Tbsp (50ml) orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes  

Garnish: 

Thyme sprigs
Dried ClemenGold (or other citrus) rings  

Method  

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved.
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice, and shake to combine.
4. Serve in a whisky glass (or tumbler) filled with ice and garnished.

Cook’s note:
Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.  

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

 

Floral cocktail 

Makes 6 // Cooking time: 15 minutes 

 

Ingredients 

Rose syrup: 

1½ cups (375ml) sugar
1 cup (250ml) water
2 Tbsp (30ml) rose water  

Cocktail: 

¾ cup gin
4 cups (1L) soda water
Ice cubes 

Garnish: 

Cucumber ribbons
Edible flowers 

Method 

1. Heat sugar, water and rose water in a pot.
2. Simmer, stirring occasionally, until the sugar has dissolved, then set aside to cool.
3. 3. Place ice cubes in each glass. Add a tot (25ml) each of syrup and gin.
4. Fill glasses with soda water, stir and garnish to serve.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson/HMimages.co.za 

 

Lavender G&T 

Makes 1 // Cooking time 25 minutes 

 

Ingredients 

Lavender syrup:  

2 cups (500ml) water
1 cup (250ml) sugar
2 Tbsp (30ml) dried lavender buds 

Cocktail: 

2 Tbsp (30ml) gin
1 tsp (5ml) lemon juice
1 tsp (5ml) lavender syrup
½ cup (125ml) ice
200ml tonic water 

Garnish: 

Lavender sprig
Slice of lemon  

Method 

1. Add the water, sugar and lavender buds to a pot. Bring to the boil, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat and simmer for 10 minutes.
3. 3. Allow to cool before straining through a sieve, discarding the lavender buds. 
4. Mix the gin, lemon juice and lavender syrup together in a glass.
5. Add the ice, top up with tonic water and stir gently. Garnish to serve

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za