Tanqueray® & Tonic

A simple classic, this cocktail is the perfect addition to any night.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

• 2 lime wedges
• Ice
• 1¼ ounce Tanqueray® London Dry Gin
• 4 ounces tonic water

DIRECTIONS

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.

 

 

^{DRINK RESPONSIBLY
Tanqueray London Dry Gin. 100% Grain Neutral Spirits. 47.3% Alc/Vol.
©2013 Imported by Charles Tanqueray & Co., Norwalk, CT.}

 

Spicy T&T

The combination of Tanqueray^® London Dry Gin, ginger beer and lime adds a spicy twist to this classic cocktail.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

• 3 mint sprigs
• 1 ounce Tanqueray^® London Dry Gin
• ½ ounce fresh lime juice
• Ginger beer
• Tonic water

DIRECTIONS

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.

 

 

^{DRINK RESPONSIBLY
Tanqueray London Dry Gin. 100% Grain Neutral Spirits. 47.3% Alc/Vol.
©2013 Imported by Charles Tanqueray & Co., Norwalk, CT.}

 

Beetnik's Tonic

With Beet-Infused Tanqueray^® London Dry Gin and Pickled Beets, this elaborate cocktail is sure to impress.​

SKILL LEVEL Advanced

YIELD 1 cocktail (plus leftover beet-infused gin and pickled beets)

INGREDIENTS

Beet-Infused Tanqueray^® London Dry Gin

• 2 large red beets, ends trimmed
• Extra-virgin olive oil
• 500 milliliters Tanqueray^® London Dry Gin

Pickled Beets

• ½ ounce wildflower honey
• 3 dashes apple cider vinegar
• 3 dashes red wine vinegar

Cocktail

• Ice
• 3½ ounces tonic water
• Dash of apple cider vinegar

DIRECTIONS

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.

 

^{DRINK RESPONSIBLY
Tanqueray London Dry Gin. 100% Grain Neutral Spirits. 47.3% Alc/Vol.
©2013 Imported by Charles Tanqueray & Co., Norwalk, CT.}