Gin Tonica celebrates Spanish-style G&Ts with a collection of 40 recipes all served with plenty of ice and in a large copa glass. Win a copy and here’s a recipe to make over summer…

Sublime Gin Tonica

This drink is inspired by the Sublime Moment Martini invented by Sam Carter and served at the Bombay Sapphire Distillery at Laverstoke Mill. The pairing of the garnishes generates a phenomenon called transmogrification, whereby two flavours – here, vanilla and pink grapefruit – combine to create a third, unrelated flavour – in this instance, chocolate.

The gin is soft and elegant and the tonic is clean, which means that the full impact of the garnish can be appreciated. Because a lot of the flavour of the drink is derived from the garnish, this drink makes a good non-alcoholic choice (minus the gin, of course).


50 ml Bombay Sapphire

150 ml Fever-Tree Indian Tonic Water

vanilla pod slivers and a pink grapefruit wedge, to garnish


Start off with a clean Gin Tonica glass.

Add fresh ice cubes to fill ¾ of the glass.

Stir gently for 15 seconds with a bar spoon or chopstick to chill the glass.

Pour away any liquid from the melted ice.

Top up the glass with more ice.

Add the gin, trying to ensure that you coat the ice as you pour.

Add the tonic water. Pouring slowly helps the tonic to keep its fizz.

Add your garnish.

Let rest for 30 seconds to allow the flavours to integrate with each other.

Other good choices of gin include Blackwater No.5 and Silent Pool.

The Competition

To win a copy simply fill in the form below:

Terms and conditions: All entries must be received by 18 August 2017 at 11.59am. The winners will be selected at random. Non refundable. No cash alternative. All entrants will be added to the Street Eats London newsletter to be first to hear about new competitions, deals and food news.

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