Seville Gin & Tonic Recipe
Tanqueray Flor de Sevilla Gin built with Rinquinquin Peach Liqueur and Double Dutch Sun & Sea Tonic, garnished with fresh orange slice
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a large copa or highball glass by filling it with ice and letting it sit 1–2 minutes, or place glass in freezer for 5–10 minutes prior to assembling.
Pour spirits
Measure and pour 2 oz Tanqueray Flor de Sevilla gin into the glass, then add 1/2 oz Rinquinquin peach liqueur on top.
Top with tonic
Slowly pour 4 oz chilled Double Dutch Sun & Sea tonic water down the inside of the glass (over the back of a spoon if desired) to preserve carbonation and create a layered look. Gently stir once with a bar spoon — one or two slow turns — to lightly integrate the liqueur and gin without flattening the tonic.
Garnish
Cut a fresh orange into a half-moon slice. Express the orange oils by holding the slice skin-side down over the drink and giving it a quick squeeze, then rim the glass lightly with the peel and drop the slice into the drink as a garnish.
Serve
Serve immediately with a straw or swizzle stick. Recommend 1 cocktail per serving.