Nothing signals summer more than the classic gin and tonic. The bracing refreshment of the quinine-a bitter beacon against the sweet/tart of the always cane sugar (never high fructose corn syrup) tonic water. Why cane sugar? First of all, the high fructose stuff is cloying and sweet. Cane sugar has depth and patience, along with a haunting sweetness; one that is neither too sweet, nor too tart and definitely not out of balance. The Gin and Tonic is more than just a sum of its parts. It is a metaphor for relaxation. Here are 5 ways to make them all for yourself.
Way Down East
2 oz. oven roasted lemonade (slice lemons in half, sprinkle with white balsamic vinegar and 1 tsp. ‘Sugar in the Raw’ then roast for two hours at 300 degrees, cool and juice, then add cane sugar to taste)
3 oz. botanical gin, such as Barr Hill, created from raw honey and local Vermont grain
1 oz. cane sugar tonic water (of your choice, but always made with cane sugar)
5 drops celery bitters
Roasted lemon rounds
Prepare the oven roasted lemonade according to the above. To a Collins glass, fill: ¾ with ice. Add the gin. Top with the oven roasted lemonade. Top that with the tonic water. Dot with the celery bitters. Garnish with a slice of roasted lemon. Serve.
The next take on the Gin and Tonic is with a brilliant gin from Spain that is botanical — from the gathered herbs — quite refreshing and the addition of lemon zest in the glass brings this cocktail to another level entirely. As the former cocktail had lemon juice in it that was roasted first, this cocktail is based on both a lemon oil rubbed into the walls of the cocktail glass and a few threads of saffron- combined with cane sugar simple syrup, tonic bitters and good sized splash of Stiegl Grapefruit Radler, a splendid grapefruit infused beer from Germany. I don’t see it used in cocktails much and I wonder why not?
The Intellectualist
2 oz. Mahon gin (from Spain)
1 oz. Royal Rose saffron simple syrup
4 oz. Stiegl Grapefruit Radler
4-6 drops tonic bitters
Lemon zest (no pith!)
Rub the inside of a Collins glass with the lemon zest. Add ice and set to cool. Meanwhile, in a cocktail mixing glass: fill ¾ with ice and combine the Mahon gin with the Royal Rose simple syrup. Strain over the Collins glass and ice. Dot with tonic bitters. Top with the Stiegl Grapefruit Radler. Serve. So easy!
Another simple take on the classic uses ingredients that your supermarket has, I’m pretty sure of it.
The Optimistic Panda
3 oz. botanical gin, such as St. George rye gin
2 oz. lemongrass infused simple syrup — cane sugar only!*
3 oz. cane sugar tonic water
Splash of sherry (Fino style)
*smash lemongrass with the side of your chef’s knife, add to 1:1 simple syrup (cane sugar to boiling water, stir well) in the fridge overnight
Prep: To a pair of coupe glasses, pre-chill with ice and set aside to cool. To a cocktail mixing glass: fill ¾ with ice. Add the botanical gin and the lemongrass simple syrup. Stir. Strain into the coupes. Top with tonic water. Serve with a small strip of lemongrass over the top and a bar spoon of sherry.
If you love the refreshing characteristics of a Gin and Tonic in the heat of the summer to whet your appetite or sate your thirst, this Indian influenced sip is just for you!
Chai Masala Gin And Tonic
1 oz. chai tea mix (reconstituted into 3 oz. of botanical gin, such as Caorunn gin from Scotland)
Pinch of cardamom and clove powder
3 oz. cane sugar tonic of your choice
To a Collins glass filled ¾ with ice: Add the tea and gin mixture. Top with the cane sugar tonic water. Serve with brilliance and alacrity!
Ah, sage. My favorite kind of ingredient for the G&T is that leaf — a haunting reminder of the fall, easily translated to the experience of cocktail infamy with the addition of Fruitations cranberry syrup.
Pro-Tip: Toast the sage by lighting it on fire over a fire-proof surface and capturing the smoke inside an inverted Boston Shaker.
Smoked Sage And Cranberry Tonic And Gin
Sage leaf
Boston Shaker (well chilled to capture the smoke)
2 oz. Fruitations cranberry soda and cocktail syrup
3 oz. Bulldog gin
3 orange zests (preserved in cane sugar for a month before using)
6 oz. cane sugar tonic water
Toast sage leaf with fire, capture the smoke in your Boston Shaker. Quickly invert and fill ¾ with ice. Meanwhile, rub the inside of two double old fashioned glasses with the orange zests and deposit at the bottom of the glass. Add ice to the glass. Add the Bulldog gin to the Boston Shaker filled with sage smoke and ice. Add the Fruitations syrup. Cap and shake hard for 20 seconds. Strain into the double Old-Fashioned glasses. Top with cane sugar tonic water. Garnish with a toasted sage leaf.
Cocktails, beers, vapes, and gummies are all staples of social gathers – but is the cocktails or the vape better?
Alcohol has long consistent hold on society. Having been part of India, the Middle East and more, it has played a part in medicine, religion, intimacy and recreation for thousands of year. Yet alcohol has become the modern accepted intoxicant. But is an old fashioned or a gummy healthier in today’s world? Moderation is the key for both, but science comes down clearly on one side.
Cannabis and alcohol are two of the most widely used recreational substances, but their health impacts differ significantly. While neither is without risks, research suggests that cannabis may be the healthier option overall when used responsibly.
Alcohol consumption carries substantial health risks, especially with heavy or long-term use. The Centers for Disease Control and Prevention (CDC) reports that excessive alcohol use leads to approximately 88,000 deaths annually in the United States. Alcohol is linked to liver disease, cardiovascular problems, and increased cancer risk. It can also exacerbate mental health issues and contribute to accidents and violence
Cannabis, on the other hand, has a lower risk profile. There have been no reported deaths from marijuana overdose, according to the Drug Enforcement Administration. While smoking cannabis can have negative effects on lung health, alternative consumption methods like gummies, tinctures and oils avoid this risk. Cannabis is also less addictive than alcohol, with about 9% of users becoming dependent compared to 23% for alcohol.
Both substances impair cognitive function and motor skills in the short term. However, alcohol tends to have more severe immediate effects, including the risk of alcohol poisoning. Cannabis typically does not cause the intense hangover effects associated with alcohol use.
Moderate alcohol consumption may have some cardiovascular benefits, according to some studies. However, cannabis has shown promise in pain management and as a potential alternative to more dangerous opioid medications. It also has anti-inflammatory properties that researchers continue to explore.
While both substances carry risks, the available evidence suggests that cannabis is likely the healthier choice when compared to alcohol. It has a lower risk of overdose, less severe long-term health consequences, and potentially more medical applications. However, it’s crucial to note that the healthiest option is always moderation or abstinence from both substances.
It seems everywhere you turn it is all politics….you just need a break and these cocktails may help!
The nation is in the final throes of the election and it has been brutal. You can’t turn around without donation requests, outrage or just news news news. According to a study, it is the most stressful election to date. It could be a good idea to tune out and breathe for a bit. Here are the best cocktails to forget politics and have some fun.
The Gin Rickey originated in Washington, D.C. in the 1880s. Bartender George A. Williamson created the drink at Shoomaker’s Bar after witnessing Democratic lobbyist Colonel Joseph Kyle Rickey add a lime to his bourbon highball. The drink was named after the Colonel Rickey, who was known for drinking bourbon with soda and lime. The Gin Rickey became more popular than the original bourbon version, and was especially popular during Prohibition.
Ingredients
2ouncesgin
1/2ouncelime juice, freshly squeezed
Club soda, to top
Lime slice for garnish
Create
Fill a highball glass with ice and add the gin and lime juice
Top with club soda
Garnish with lime slice
El Presidente
This classic Cuban cocktail is likely named after President Mario García Menocal, who served from 1913 to 1921. The El Presidente became popular in Havana during the 1920s and 1930s, when many Americans visited Cuba to escape Prohibition. After Prohibition was lifted, Americans brought the cocktail back to the United States. It bring a little tropical sun and fun to any day or moment.
1 1/2ounces white rum
3/4ouncedry vermouth
1/4ounceorange curaçao
2dashesgrenadine
Create
Add the white rum, dry vermouth, orange curaçao and grenadine to a mixing glass with ice
tir until well-chilled
Strain into a chilled cocktail glass
Vesper
This sexy drink has a story. Ian Fleming, the creator of James Bond, was inspired by his visits to Dukes Hotel in London, where he was served stiff drinks by head bartender Gilberto Preti. He worked it into Casino Royale and named the concoction after Vesper Lynd, a double agent and love interest of Bond.
1cupice
3fluid ouncesgin
1fluid ouncevodka
½fluid ounceLillet blanc
1orange twist
Create
Fill a cocktail mixing glass with ice
Pour in gin, vodka, and Lillet, stir until chilled
The shandy originated in England in the 1850s as a mixture of beer and ginger ale or ginger beer, and was originally called a shandygaff (what a name!). By the late 19th century, the ginger ale was replaced by lemonade or lemon soda, and the “gaff” was dropped to shorten the word to “shandy”. By adding a brown liquor, this ups the alcohol and richness of flavor. Perfect to take you mind off politics.
Ingredients
2 to 4 leaves fresh marjoram
1 3/4 ounces 100-proof bourbon
3/4 ounce grapefruit juice
1/4 ounce lemon juice
1/4 ounce simple syrup
3 ounces chilled IPA or another beer
Grapefruit twist for garnish
Create
In a mixing glass, dry-muddle the marjoram.
Add the bourbon, grapefruit juice, lemon juice and simple syrup into the mixing glass. Fill with ice and shake until well-chilled.
Strain into a pint glass over fresh ice.
Top with the beer and stir briefly and gently to combine.
If you’re a cocktail drinker in Denver, you’ve likely tried a libation with a dash of creativity from Alex Jump and Stuart Jensen.
Jump spent four years as the bar manager for Death & Co. in Denver before starting a consulting business and emerging as a leader in the low- and non-alcoholic beverage movement. Jensen is co-owner of local drinkeries Curio and Roger’s Liquid Oasis, and was part of the ownership group at the now-defunct Brass Tacks in LoDo.
Together Jump and Jensen, who got married earlier this year, are a cocktail power couple shaking up the local scene, and in 2025, they’ll debut their first concept together.