{fast friday} The Ultimate Gin & Tonic

The Ultimate Gin & Tonic | The Gluten Free Vegan

I don’t post nearly enough beverage recipes on here.

That’s weird, considering I’m such a lush.

Seriously. I like my drink. I shamelessly admit it. (Not an alcoholic folks. Don’t jump to the wrong conclusion please.)

Booze | The Gluten Free Vegan

clockwise from top left: spicy mojito (la isla, seattle), coconut rum & coke (my backyard), rogue gin & tonic (portland), passionfruit margarita (la bamba, saskatoon)

 

And of course, I have mentioned before that I do love my gin. My thoughts about gin have changed in the last year though. This time last year, I would have easily said that Bombay Sapphire is the *only* gin that is acceptable to drink. Then I tried other gins.

Hendrick’s is another tasty gin that I’d be glad to have in my glass.

In Portland Oregon I tried Rogue Distillery’s Spruce Gin. It was … ohmygood.

Here in Saskatoon I tried Lucky Bastard’s Gambit Gin. It’s very different and good different. Micro-distilleries are my new thing. I love them! Lush, remember?

The inspiration for this gin and tonic is from Moxies. Okay, fine, I ripped this idea off of Moxies. Except, they make their gin & tonic with Tanqueray. We all understand that Tanqueray is only acceptable when there are no other options. Let’s also be clear that Beefeater and Gordon’s is never an acceptable substitution. We clear? Good.

What is most exciting about Moxie’s gin & tonic is that they use kaffir lime leaves. What? Kaffir lime leaves! Why didn’t I think of that first?

My Ultimate Gin & Tonic is composed of a few elements:

  • the gin
  • the tonic
  • kaffir lime leaves
  • lime slush

Making Homemade Lime Slush:

  • 2 large limes, washed well, stem end trimmed and quartered
  • 1 1/2 cups water
  • 3/4 cup granulated sugar (organic cane sugar or other sweetener of your choice)
  • 6 cups ice

Directions:

  1. Blend limes with water. Pour through mesh sieve into a pitcher and press out any excess liquid.
  2. Return lime juice to blender and add sugar and ice. Blend on high until a nice light slush forms. Add more ice or water as needed to get the appropriate consistency. It should look just like a Slurpee really.

The above recipe makes enough lime slush for 8-10 Ultimate Gin & Tonics. If you’re not interested in making that many within a relatively short period of time I suggest making the limeade part first (limes, water, sugar) and holding off on adding the ice until you’re ready to make up your drinks. You can refrigerate the limeade mixture up to a week and even freeze it to use for later. Once you’re ready to make your slush, just put the limeade into the blender with the appropriate amount of ice cubes to get your desired consistency.

There’s another ‘easy’ way to make lime slush. It’s not homemade and it’s not going to  be as amazingly good as fresh homemade lime slush, but it’ll do in a pinch.

Easy Lime Slush:

  • 1 can frozen limeade concentrate
  • 2 cups crushed ice
  • A bit of water, if necessary

Directions:

  1. Blend the limeade concentrate with ice. Add a bit of water if necessary. I can’t recall exactly how many gin & tonics this version of lime slush will make. Probably at least 8 too.

Now on to the main event! The assembly of this amazing gin & tonic.

The Ultimate Gin & Tonic | The Gluten Free Vegan

The Ultimate Gin & Tonic:

  • Ice in glass
  • 1 oz. tasty gin of your choice
  • 1/2 cup prepared lime slush
  • 1 – 2 kaffir lime leaves
  • Tonic water, to fill the glass
  • 1 lime wedge, for garnish

Directions:

  1. Assemble in an standard old-fashioned glass over ice in the order listed.

Are you unfamiliar with kaffir lime leaves? These little tough green leaves are one of my favorite aromatics to use in cooking. I bought mine frozen at one of the Asian markets here. I have seen them fresh after the fact and I do prefer fresh things, but I can’t argue the fact that these frozen ones still do the trick – and last a long time!

I use kaffir lime leaves in almost every Thai recipe I have made such as Thai Red Curry or Tom Kha Gai Soup.

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  1. Kung Pao ‘Chicken’ & Vegetables | The Gluten Free Vegan - February 28, 2014

    […] for gin because apparently gin has that herbaceous aroma, similar to white Chinese rice wine. I always have gin. So gin is what I end up using. No sense having an extra condiment sitting around in my fridge that […]

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