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
- Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved.
- Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
- Add the cocktail ingredients to a shaker filled with ice, and shake to combine.
- 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
- Heat sugar, water and rose water in a pot.
- Simmer, stirring occasionally, until the sugar has dissolved, then set aside to cool.
- 3. Place ice cubes in each glass. Add a tot (25ml) each of syrup and gin.
- 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
- Add the water, sugar and lavender buds to a pot. Bring to the boil, stirring occasionally, until the sugar has dissolved.
- Reduce the heat and simmer for 10 minutes.
- 3. Allow to cool before straining through a sieve, discarding the lavender buds.
- Mix the gin, lemon juice and lavender syrup together in a glass.
- Add the ice, top up with tonic water and stir gently. Garnish to serve
Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za
