Restaurants›Gaucho Manchester›Cygnet 22 Gin & Tonic Recipe

Cygnet 22 Gin & Tonic Recipe

Inspired by Gaucho Manchester
Time5m
Serves1

Cygnet 22 Gin built long with Double Dutch Elderflower Tonic garnished with lemon and rosemary

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Ingredients

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Glass & Garnish

Cocktail

Method

Glass & Garnish

1

Prepare glass

Select a highball or large Copa glass. Rinse briefly with cold water if you prefer an extra-chilled glass, then fill the glass with 6 large ice cubes to near the top. This keeps the drink cold and minimizes quick dilution.

2

Garnish prep

Cut a fresh lemon into wedges or thin slices. Slap the rosemary sprig gently between your palms (or clap once) to release its aromatics.

Cocktail assembly

3

Build the drink

Pour 60 ml Cygnet 22 Gin over the ice in the prepared glass.

4

Top with tonic

Slowly pour 150 ml Double Dutch Elderflower Tonic down the side of the glass or over the back of a bar spoon to preserve carbonation and create a clear layer between gin and tonic.

5

Garnish & finish

Express a lemon wedge over the surface by squeezing it lightly to release oils, then drop the wedge or a thin slice into the drink. Place the slapped rosemary sprig on top or alongside the lemon so the aroma sits above the glass. Give the drink one gentle stir (1–2 turns) with a bar spoon to marry flavors without losing effervescence.