LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
2 PER RECIPE
10 MINS EACH
10 MINS EACH
NONE
INGREDIENTS
GRAPEFRUIT G&T
For the Salt Rimmed Glass:
¼ cup sea salt flakes
1 grapefruit wedge
for the grapefruit g&t:
3 Grapefruits, scrubbed clean
½ cup sugar
2 tbsp lemon juice
2 cups crushed ice
2 shots gin
1 bottle Schweppes Pink Floral Tonic Water 330ml
Fresh mint, to garnish
CUCUMBER G&T
For the Salt Rimmed Glass:
¼ cup sea salt flakes
1 grapefruit wedge
1 chunk of cucumber
For the Cucumber G&T:
½ cup sugar
½ cup water
2 cups crushed ice
2 shots gin
1 bottle Schweppes Cucumber Flavoured Tonic Water 330ml
Fresh rosemary, to garnish
METHOD
GRAPEFRUIT G&T
For the Salt Rimmed Glass:
1. Crush the salt flakes and add to a small bowl.
2. Run a grapefruit wedge over the rim of two cocktail glasses.
3. Dip the rim of the cocktail glasses into the salt and set aside.
for the grapefruit g&t:
1. Zest 1 grapefruit.
2. Combine the zest of 1 and juice of 2 grapefruits with the sugar and lemon juice in a small pot. Bring to the boil and allow to simmer for 3-5 minutes until the sugar is melted.
3. Remove the pot from the heat and allow to cool. Strain into a cup and refrigerate.
4. Thinly slice the third grapefruit. Arrange 2-3 slices along the inside of each grapefruit-salt-rimmed-cocktail-glass.
5. Add 2 tbsp of the grapefruit syrup to each glass. Top with a shot of gin. Divide the crushed ice between the two glasses.
6. Top with the Schweppes Pink Floral Tonic Water. Garnish with a fresh mint leaf and ENJOY!
CUCUMBER G&T
For the Salt Rimmed Glass:
1. Crush the salt flakes and add to a small bowl.
2. Run a cucumber chunk over two separate glasses.
3. Dip the rim of the cocktail glasses into the salt and set aside.
For the Cucumber G&T:
1. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons. Set aside 4 ribbons.
2. Combine the remaining cucumber ribbons with the sugar and water in a small pot. Bring to the boil and allow to simmer for 3-5 minutes until all the sugar is melted.
3. Remove the pot from the heat and allow to cool. Strain into a cup and refrigerate.
4. Add 2 cucumber ribbons to each cucumber-salt-rimmed-cocktail-glass.
5. Add 2 tbsp of the cucumber syrup to each glass. Top with a shot of gin. Divide the crushed ice between the two glasses.
6. Top with the Schweppes Cucumber Flavoured Tonic Water. Garnish with a sprig of fresh rosemary and ENJOY!
2 Refreshing G&T Ideas
LEVEL:
EASY
SERVES:
2 PER RECIPE
TOTAL TIME:
10 MINS EACH
PREP TIME:
10 MINS EACH
COOK TIME:
NONE
2 Refreshing G&T Ideas
INGREDIENTS
GRAPEFRUIT G&T
For the Salt Rimmed Glass:
¼ cup sea salt flakes
1 grapefruit wedge
for the grapefruit g&t:
3 Grapefruits, scrubbed clean
½ cup sugar
2 tbsp lemon juice
2 cups crushed ice
2 shots gin
1 bottle Schweppes Pink Floral Tonic Water 330ml
Fresh mint, to garnish
CUCUMBER G&T
For the Salt Rimmed Glass:
¼ cup sea salt flakes
1 grapefruit wedge
1 chunk of cucumber
For the Cucumber G&T:
½ cup sugar
½ cup water
2 cups crushed ice
2 shots gin
1 bottle Schweppes Cucumber Flavoured Tonic Water 330ml
Fresh rosemary, to garnish
METHOD
GRAPEFRUIT G&T
For the Salt Rimmed Glass:
1. Crush the salt flakes and add to a small bowl.
2. Run a grapefruit wedge over the rim of two cocktail glasses.
3. Dip the rim of the cocktail glasses into the salt and set aside.
for the grapefruit g&t:
1. Zest 1 grapefruit.
2. Combine the zest of 1 and juice of 2 grapefruits with the sugar and lemon juice in a small pot. Bring to the boil and allow to simmer for 3-5 minutes until the sugar is melted.
3. Remove the pot from the heat and allow to cool. Strain into a cup and refrigerate.
4. Thinly slice the third grapefruit. Arrange 2-3 slices along the inside of each grapefruit-salt-rimmed-cocktail-glass.
5. Add 2 tbsp of the grapefruit syrup to each glass. Top with a shot of gin. Divide the crushed ice between the two glasses.
6. Top with the Schweppes Pink Floral Tonic Water. Garnish with a fresh mint leaf and ENJOY!
CUCUMBER G&T
For the Salt Rimmed Glass:
1. Crush the salt flakes and add to a small bowl.
2. Run a cucumber chunk over two separate glasses.
3. Dip the rim of the cocktail glasses into the salt and set aside.
For the Cucumber G&T:
1. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons. Set aside 4 ribbons.
2. Combine the remaining cucumber ribbons with the sugar and water in a small pot. Bring to the boil and allow to simmer for 3-5 minutes until all the sugar is melted.
3. Remove the pot from the heat and allow to cool. Strain into a cup and refrigerate.
4. Add 2 cucumber ribbons to each cucumber-salt-rimmed-cocktail-glass.
5. Add 2 tbsp of the cucumber syrup to each glass. Top with a shot of gin. Divide the crushed ice between the two glasses.
6. Top with the Schweppes Cucumber Flavoured Tonic Water. Garnish with a sprig of fresh rosemary and ENJOY!