Not Your Nonno's G & T Recipe

Combine and heat

In a small saucepan combine 1 cup sugar and 1 cup water. Heat over medium, stirring occasionally until sugar dissolves and mixture comes just to a simmer (about 3–5 minutes). Do not boil vigorously.

Infuse

Remove from heat, add 1 packed cup of fresh mint leaves, pressing them briefly into the syrup with a spoon to release oils. Let steep for 15–20 minutes off heat to infuse a bright mint flavor.

Strain and cool

Strain the syrup through a fine mesh sieve into a heatproof container, pressing gently on the leaves to extract liquid. Discard solids. Cool to room temperature, then refrigerate until chilled. Syrup will keep refrigerated for up to 2 weeks.

Prepare glass

Chill a highball or Collins glass if desired. Add crushed ice or one large ice cube to the glass.

Build the cocktail

In a cocktail shaker (no need to shake carbonated components) combine 2 oz Empress gin, 1 oz fresh pineapple juice, and 0.5 oz mint simple syrup. Add a few ice cubes to the shaker and shake vigorously for about 8–10 seconds to chill and dilute slightly.

Strain over ice

Double-strain (or fine-strain) the shaken mixture into the prepared glass over the ice to remove small ice shards and any pulp.

Top with tonic and bitters

Gently top the poured cocktail with 3 oz chilled tonic water. Add 2 dashes of Angostura bitters on the surface—this will create subtle aromatic contrast and a faint marbling effect against the violet gin.

Garnish and finish

Express a lime twist (if using) over the drink and drop it in or discard. Slap a mint sprig between your palms to release aroma and place it as a garnish along with a pineapple wedge on the rim. Serve immediately with a straw if desired.

Serving note

Stir very gently once before sipping if you want a more integrated flavor; leave bitters near the top for aroma.