Supersonic Gin+tonic Recipe

Blend slush

Combine fresh lemon juice, fresh lime juice, simple syrup, cold water and crushed ice in a small blender. Pulse on high for 6–8 seconds until mixture is a finely crushed, pourable slush. Do not overblend to avoid melting. Transfer slush to a chilled container and keep in the freezer for up to 30 minutes while you prepare the cocktail.

Chill glass and prepare aromatics

Chill a highball or Collins glass by filling with ice or placing in the freezer for a few minutes. Lightly slap the rosemary sprig between your palms to release oils and set aside. Slice a cucumber thinly (or use pre-sliced) and prepare a lime wheel for garnish if using.

Add ice and cucumber

Discard chilling ice if you used it to chill the glass. Fill the chilled glass with 3–4 large ice cubes leaving room for liquids. Add 2–3 thin cucumber slices vertically against the inside of the glass (they'll look attractive and infuse lightly).

Measure and pour gin

Pour 2 oz London dry gin over the ice and cucumber. Give the gin and cucumber a gentle stir with a bar spoon (one or two turns) to begin infusion.

Add lime juice and slush

Add 0.5 oz fresh lime juice to the glass, then spoon or gently pour 1 oz of the lemon-lime slush on top of the gin. The slush will create a cooler, slightly textured mid-layer in the drink.

Top with tonic

Slowly top the drink with 4 oz Fever-Tree Indian Tonic. Pour gently over the back of a spoon or down the side of the glass to preserve effervescence and maintain the slush layer.

Finish and garnish

Give the drink one very gentle, short stir (half turn) to create a subtle integration of layers without flattening the tonic. Garnish with the slapped rosemary sprig placed upright and a lime wheel on the rim. Tuck an extra cucumber ribbon inside the glass if desired.

Serve

Serve immediately while the slush is cold and the tonic is effervescent. Instruct the drinker to stir slightly as they sip to redistribute the lemon-lime slush over time.