Watermelon Mint
INGREDIENTS
1⁄2 cup fresh watermelon chunks
3 tablespoons fresh mint leaves
1⁄2 lime juice
1.25 ounces Tanqueray gin
Tonic water
Watermelon slice for garnish
Mint leaves for garnish
PREPARATION
Muddle watermelon, mint, and lime. Strain over ice and add Tanqueray. Top with tonic water. Garnish with additional watermelon and mint leaves
Peach Rosemary
INGREDIENTS
1⁄3 cup fresh chopped peach
1⁄4 fresh rosemary sprig
1⁄2 lime juice
1.25 ounces Tanqueray gin
Tonic water
Rosemary for garnish
Peach slice for garnish
PREPARATION
Muddle peaches, rosemary, and lime. Strain over ice and add Tanqueray. Top with tonic water. Garnish with additional rosemary and peach.
Blackberry Basil
INGREDIENTS
2 tablespoons (about 6 large) blackberries
2 basil leaves
1⁄2 lime juice
1.25 ounces Tanqueray gin
Tonic Water
Blackberries for garnish
Basil for garnish
PREPARATION
Muddle blackberries, basil, and lime. Strain over ice and add Tanqueray. Top with tonic water. Garnish with additional blackberries and basil leaves.
Spicy Kiwi Pineapple
INGREDIENTS
1⁄2 fresh kiwi (about 1⁄4 cup)
1⁄4 fresh pineapple
1⁄2 teaspoon jalapeño
1⁄2 lime juice
1.25 ounces Tanqueray gin
Tonic water
Pineapple for garnish
Jalapeño for garnish
Kiwi for garnish
PREPARATION
Muddle kiwi, pineapple, jalapeño, and lime juice. Strain over ice and add Tanqueray gin. Top with tonic water. Garnish with additional pineapple, jalapeño, and kiwi.
