Ingredients
Cucumber Mint
1 cup cubed cucumber
10 mint leaves
Juice of half a lime
1 & 1/2 ounces Tanqueray gin
4 ounces premium tonic water
English cucumber, for garnish
Mango Lime
1 cup cubed mango
Juice of half a lime
1 & 1/2 ounces Tanqueray gin
4 ounces premium tonic water
Mango wedge, for garnish
Lime wheels, for garnish
Melon & Raspberry
1 cup cantaloupe balls
1 sprig of rosemary, leaves pulled off
Juice of half a lemon
1 & 1/2 ounces Tanqueray gin
4 ounces premium tonic water
Cantaloupe balls, for garnish
Rosemary sprig, for garnish
Grapefruit Ginger
Half a grapefruit, peeled and segmented
1-inch knob ginger, thinly sliced
1 & 1/2 ounces Tanqueray gin
4 ounces premium tonic water
Grapefruit slice, for garnish
Preparation
Cucumber Mint
1. Place cubed cucumber, mint leaves, and lime juice in a pint glass. Muddle ingredients until thoroughly liquified.
2. Cut a thin slice lengthwise off of the English cucumber so that it is a long strip. Wrap the strip along the inside of a copa glass and press it against the sides of the glass.
3. Fill glass with ice. Strain cucumber mixture over ice. Add Tanqueray gin and tonic water. Serve.
Mango Lime
1. Place cubed mango and lime juice in a pint glass. Muddle ingredients until thoroughly liquified.
2. Fill a copa glass with ice. Strain mango mixture over ice. Add Tanqueray gin and tonic water.
3. Garnish with a mango wedge and a few lime wheels.
Melon & Raspberry
1. Place cantaloupe balls, rosemary leaves, and lemon juice in a pint glass. Muddle ingredients until thoroughly liquified.
2. Fill a copa glass with ice. Strain melon mixture over ice. Add Tanqueray gin and tonic water.
3. Thread 3 cantaloupe balls on a cocktail garnish skewer. Garnish drink with the skewer and a sprig of rosemary.
Grapefruit Ginger
1. Place grapefruit segments and ginger slices in a pint glass. Muddle ingredients until thoroughly liquified.
2. Fill a copa glass with ice. Strain grapefruit mixture over ice. Add Tanqueray gin and tonic water.
3. Garnish with a slice of grapefruit.