Supersonic Gin+tonic Recipe
gin, fever tree Indian tonic, lemon-limeslush, lime, cucumber, rosemary. A refreshing twist on a classic highball.
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and slush
Chill a highball glass in the freezer for 5 minutes. In a small blender or using a hand-crush method, make a lemon-lime slush by blitzing about 3/4 cup of crushed ice with 1/2 teaspoon fresh lime zest and 1/2 teaspoon fresh lemon zest and a few drops (about 1/4 tsp) of lime cordial or simple syrup to brighten — you need roughly 3 oz of slush total. Transfer slush to the freezer briefly while prepping the rest.
Build the drink
Add 6 ice cubes to the chilled highball glass to fill about two-thirds. Pour in 2 oz gin, then add 1/2 oz fresh lime juice. Gently spoon or tuck 3 oz of the lemon-lime slush along one side of the glass so it sits between the ice and the glass (this keeps it visible and gives a cooling pocket).
Top with tonic
Slowly pour 4 oz Fever-Tree Indian Tonic Water down the inside of the glass so it layers gently above the gin and around the slush. Pouring slowly preserves carbonation and helps a subtle layering effect.
Add aromatics and garnish
Thread 3 thin cucumber slices along the inside of the glass so they stand vertically against the wall. Slap the rosemary sprig between your hands once to release oils and lay it atop the drink or wedge it beside the cucumber. Float a lime wheel on top or place it on the rim. Optionally add a dehydrated lime wheel or a small twist of lime zest for extra visual pop.