The makers of Tanqueray Gin know that to make the most of a night, you need to make the call to start it off right. So grab the night by the junipers with a cocktail sure to set the tone for the evening. Plus, get the latest tips from Tanqueray spokesman Idris Elba and in-house bartender Angus Winchester when you “Like” Tanqueray on their Facebook page. A toast to not needing a reason. Tonight, we Tanqueray.
A simple classic, this cocktail is the perfect addition to any night.
2 lime wedges
1¼ ounce Tanqueray® London Dry Gin
4 ounces tonic water
Squeeze the juice of 1 of the lime wedges into a Highball glass. To the glass, add enough ice to fill it two-thirds full, then add the Tanqueray® London Dry Gin and the tonic water. Use a cocktail spoon to combine. Rub the remaining lime wedge around the rim of the glass, then drop it into the glass and serve.
The combination of Tanqueray® London Dry Gin, ginger beer and lime adds a spicy twist to this classic cocktail.
3 mint sprigs
1 ounce Tanqueray® London Dry Gin
½ ounce fresh lime juice
To a Collins glass, add the mint sprigs. Use a muddler to crush the mint, then use the muddler to drag the mint up the sides of the glass to distribute the mint’s essential oils. Add the Tanqueray® London Dry Gin and the lime juice. Top off with ginger beer and a splash of tonic water.
With Beet-Infused Tanqueray® London Dry Gin and Pickled Beets, this elaborate cocktail is sure to impress.
1 cocktail (plus leftover beet-infused gin and pickled beets)
Beet-Infused Tanqueray® London Dry Gin
2 large red beets, ends trimmed
Extra-virgin olive oil
500 milliliters Tanqueray® London Dry Gin
½ ounce wildflower honey
3 dashes apple cider vinegar
3 dashes red wine vinegar
3½ ounces tonic water
Dash of apple cider vinegar
1. Roast the beets: Preheat the oven to 350°. To a large pot of boiling water, add the beets. Boil for 1 minute, then use a slotted spoon to transfer the beets to a paper-towel-lined plate. Cool for 5 minutes, then peel the beets (wear gloves to protect your hands from staining). Halve the beets crosswise, then slice them on a mandoline into 1/16th-inch rounds. Grease a rimmed baking sheet with a little olive oil. Add the beets in a single layer to the baking sheet, then drizzle with more olive oil. Roast the beets until tender, checking them often to ensure they don’t burn, for 30 to 45 minutes. Remove the baking sheet from the oven.
2. Make the beet-infused gin: In a medium saucepan set over medium-low heat, add the Tanqueray® London Dry Gin and half of the roasted beets. Warm the beets for 20 minutes (do not let the gin come to a simmer; if it begins to bubble, reduce the heat to medium-low). Turn off the heat and carefully transfer the beets and gin to a glass jar. Let the mixture sit at room temperature for 4 hours, then refrigerate.
3. Pickle the beets: Add the remaining roasted beets to a glass jar and fill almost to the top with water. Add the honey, apple cider vinegar and red wine vinegar. Seal the jar and turn the bottle upside down and right side up a few times to mix. Refrigerate for at least 3 days before using.
4. Make the cocktail: To a Highball glass, add the ice, 1¼ ounces of the roasted-beet-infused Tanqueray® London Dry Gin, the tonic water and the dash of apple cider vinegar. Add a pickled beet and serve.