Supersonic Gin+tonic Recipe

Blend slush

Combine 1 oz fresh lime juice, 1 oz fresh lemon juice, 0.75 oz simple syrup and 1 cup ice in a blender. Blitz on high until a smooth, slushy consistency is reached (about 10–15 seconds). Taste and adjust sweetness with a dash more syrup if needed. Keep chilled in the fridge or freezer for up to 30 minutes before using.

If you don’t have a blender, shake the juices and syrup with lots of crushed ice in a cocktail shaker, then strain into a chilled container and top with additional crushed ice to achieve a slush-like texture.

Fill a highball glass three-quarters full with large ice cubes. If you prefer a colder drink, pre-chill the glass for a few minutes in the freezer.

Add 2 oz gin to the glass.

Pour in 0.5 oz fresh lime juice.

Spoon or gently add 1 oz of the prepared lemon-lime slush on top of the gin and lime juice. Do not fully mix — you want the slush to float and create a layered chill effect.

Slowly top with 4 oz chilled Fever-Tree Indian Tonic Water. Pour gently over the back of a bar spoon if you want to preserve the slush layer and carbonation.

Give the glass one or two gentle vertical stirs to marry flavors without dissipating the tonic's bubbles or completely melting the slush.

Thread three thin cucumber ribbons down the inside of the glass so they curl against the glass wall, or drop them into the drink.

Express the oils of a lime wheel over the drink by holding the wheel over the glass and giving it a quick squeeze, then drop the wheel onto the rim or float it on top.

Lightly slap the rosemary sprig between your palms to release aromatics, then place it standing in the drink as a fragrant garnish.

Serve immediately with a straw or stirrer. Suggest advising guests to stir once or twice before sipping to incorporate the slush as it melts.