Supersonic Gin+tonic Recipe

Blend slush

Combine fresh lemon juice (1 oz), fresh lime juice (1 oz), simple syrup (0.75 oz) and cold water (1 oz) in a small blender or mixing glass. Add 1 cup crushed ice and pulse/blend briefly until the mixture reaches a coarse slush texture — do not overblend to avoid dilution. Transfer to a chilled container and keep in the freezer for up to 30 minutes while assembling the cocktail.

If you prefer a finer slush, strain once through a fine sieve to remove large ice fragments. Reserve 0.5 oz for a float and 1.5 oz for the drink itself.

Chill a highball (Collins) glass by filling it with ice water while you prepare other elements, then discard water.

Place 1 cup of large ice cubes into the chilled glass.

Measure and pour 2 oz gin over the ice.

Add 0.5 oz fresh lime juice to brighten the base.

Spoon or gently pour 1.5 oz lemon-lime slush into the glass, letting it settle among the ice (this adds texture and a frosty citrus hit).

Top gently with 4 oz Fever-Tree Indian Tonic Water poured down the inside of the glass over the back of a spoon or along the ice to preserve effervescence.

Give the drink one or two gentle turns with a bar spoon to integrate slush and tonic without flattening carbonation.

Create a thin cucumber ribbon: use a vegetable peeler to shave a 6-inch ribbon from the cucumber. Twist it and drop into the glass so it curls around the ice.

Add a lime wheel on the rim (or float) and place 1 fresh rosemary sprig into the drink, slightly bruising the top of the sprig between your palms first to release aromatics.

Spoon an extra 0.5 oz of the lemon-lime slush on top as a small float for visual contrast and an extra burst of citrus.

Serve immediately with a straw and a long spoon; instruct the guest to give one gentle stir before drinking to distribute the slush.