Gin Seasonal Fruit Recipe

Prepare glass

If desired, chill a rocks or highball glass in the freezer for 5–10 minutes or fill with ice to cool while you prepare the drink.

Muddle fruit and herb

Place the 3 oz chopped seasonal fruit and the fresh herb sprig in a cocktail shaker or mixing glass. Add simple syrup (0.5 oz) and the 0.5 oz fresh citrus juice. Gently muddle 8–10 times to release juices and aromatics without pulverizing the fruit — you want some texture.

Add gin and ice

Add 2 oz gin to the muddled fruit mixture, then fill the shaker with ice (about 1 cup). If using bitters, add 2 dashes now.

Shake or stir

For a brighter, slightly frothy drink, hard-shake for 10–12 seconds. For a clearer, gently chilled cocktail, stir for 20–30 seconds until well chilled and diluted.

Strain and top

Double-strain into your chilled glass over fresh ice (crushed or cubes). Top with 2 oz club soda or tonic, and gently stir once to combine.

Garnish and serve

Garnish with a thin slice or wedge of the seasonal fruit and a small sprig of the fresh herb. Serve immediately.

Combine the 12 oz chopped seasonal fruit, 2 tbs granulated sugar, and 1 oz fresh citrus juice in a bowl. Toss to coat, then let sit at room temperature for 30–60 minutes until juices are drawn out and fruit softens. If using, add 0.5 tsp vinegar or a splash (about 1 tsp) of an aged spirit to deepen flavor.

Transfer macerated fruit (and any accumulated juices) to a jar and refrigerate until ready to use. When assembling the cocktail, use 3 oz macerated fruit plus 0.5 oz of the maceration juices in place of fresh fruit and simple syrup; proceed with cocktail directions above.