Supersonic Gin+tonic Recipe

Make slush

In a blender add 1 oz fresh lemon juice, 1 oz fresh lime juice, 0.5 oz simple syrup, and 1 cup crushed ice. Blend on high in 1–2 second pulses until you reach a thick, scoopable slush (avoid over-blending to keep texture). Transfer about 1 oz of the slush to a small container to chill while you build the drink; reserve any extra for another cocktail or garnish.

Prepare glass & aromatics

Chill a highball glass briefly by filling with ice water for 30 seconds, then discard. Add 1 cup of fresh ice (large cubes preferred) to the glass. Lightly clap the rosemary sprig between your palms to release oils and lay it against the inside of the glass alongside 3 thin cucumber ribbons placed vertically against the glass wall.

Build the drink

Pour 2 oz gin over the ice. Add 0.5 oz fresh lime juice. Gently spoon or drop the 1 oz lemon-lime slush into the glass so it sits between the ice and gin rather than sinking immediately.

Top with tonic

Slowly pour 4 oz Fever-Tree Indian Tonic Water down the side of the glass (or over the back of a bar spoon) to preserve effervescence and create a layered look. Give the drink one gentle stir — 2 slow turns — to integrate without flattening the tonic.

Finish & serve

Garnish with the rosemary sprig and position a lime wheel and an extra cucumber ribbon on the rim or floated on top. Optionally slap the rosemary once more and hold it near the glass so the aroma rises as you sip. Serve immediately with a straw or stirrer.

If you prefer a sweeter cocktail, increase the simple syrup in the slush to 0.75–1 oz. For a stronger botanical aroma, briefly torch the rosemary tip (be cautious) or muddle a small piece at the bottom before adding ice.