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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 

The post 3 gin cocktails to sip on for World Gin Day  appeared first on MyKitchen.

With summer in full swing, we thought we’d whip up this fragrant gin cocktail to help you get your Friday started on a good note.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
3 cups lemonade
1 cup soda water
⅓ cup gin
2 tbsp lime juice
2 tsp rose syrup
1 stalk lemon grass, halved
Lime slices, to garnish

METHOD
1. Mix all the ingredients (except the lime slices). Let stand for 10 minutes to allow the lemon grass to infuse.
2. Serve chilled, garnished with lime.

Save this delicious recipe for the next time you host brunch at home. These summery berry mimosas will be the perfect warm welcome.

The post Gin cocktail with rose and lime appeared first on MyKitchen.

This lavender G&T cocktail makes the perfect any-season beverage for its refreshing flavour! Pick the buds straight from your garden, double-checking that the variety you have at home is safe to eat, of course.

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the lavender syrup (makes approximately 1 cup syrup)
2 cups water
1 cup sugar
2 tbsp dried lavender buds
For the lavender G&T
2 tbsp gin
1 tsp lemon juice
1 tsp lavender syrup
½ cup ice
200 ml tonic water
To serve
1 sprig lavender
1 slice lemon (optional)

METHOD
For the syrup
1. Place the water, sugar and lavender buds in a pot over medium heat. Bring to the boil, stirring occasionally, until the sugar has dissolved, then reduce the heat and simmer for 10 minutes.
2. Allow to cool before straining the liquid through a sieve, discarding the lavender buds. Store in an airtight container.
For the lavender G&T
1. Mix the gin, lemon juice and lavender syrup together in a glass.
2. Add the ice and top with tonic water.
To serve
1. Stir the cocktail with a bar spoon and add a sprig of lavender and a slice of lemon.

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

There’s so much you can do with the herbs in your garden! Take a stab at these honey and chamomile biscuits.

The post Growing lavender in your garden? Make this lavender G&T appeared first on MyKitchen.

We definitely haven’t seen the last of gin this season. Gather your friends and say ‘cheers’ to summer with these refreshing grapefruit and thyme G&Ts!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
1 cup gin
3 thyme sprigs, leaves picked and reserved
Juice of 2 limes
Juice of 2 grapefruits
1 tsp brown sugar
2 cups ice
5 cups tonic water
To serve
6 thyme sprigs
1 grapefruit, sliced

METHOD
1. Divide gin, thyme leaves, lime juice, grapefruit juice and sugar between six glasses. Stir to dissolve the sugar, then add the ice.
2. Top each glass with tonic water and muddle with a teaspoon or swizzle stick.
To serve
1. Garnish each with a sprig of thyme and a slice of grapefruit.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

These grapefruit and gin martinis make a delicious and fun alternative too!

The post Refreshing grapefruit and thyme G&Ts appeared first on MyKitchen.

Entertaining just got a whole lot more fun with this rosé sangria with peaches and honey! You can prep this the night before to get infuse properly and serve it to your guests with some snack platters.

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
4 peaches
½ cup gin
3 tbsp honey
2 bottles rosé

METHOD
1. Cut the peaches into bite-sized pieces. Freeze for 1 hour.
2. Mix the gin and the honey until well combined.
3. Stir the peaches, gin mixture and rosé until combined.
4. Transfer to a glass bottle or individual mason jars. The frozen peaches will keep the drink cool.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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