Built · Wine glass
GarnishLemon zest and edible flowers
Built · Wine glass
Jordaryl Logan, St. Louis
Garden G&T cocktail recipe
What goes in it
- 1.5 ozGin
- 1 ozSpring tonic syrup
House prep · Recipe below ↓
- 1 ozSoda water
Mixer · Recipe below ↓
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
Method · Built
- 1Add everything to a large balloon glass over two big cubes.
- 2Express lemon zest over the top, swizzle to combine and garnish with edible flowers.
- Glass
- Wine glass
- Ice
- Large cube
- Garnish
- Lemon zest and edible flowers
Prep ahead
House prep
Spring Tonic Syrup
- Yield
- About 4 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 cupchopped lemongrass
- 2 cupssugar
- 3 cupswater
- 0.25 tspcinchona bark
- 1 cupapricot jam
- 2 tbsporange blossom water
- Pinch of flaky sea salt
Method
- 1Warm the lemongrass with the sugar over low heat for a minute without scorching. Add the water and cinchona and bring to a simmer, then stir in the jam and simmer about ten minutes until lightly foamy. Stir in the orange blossom water and salt, cool and strain.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Garden G&T
Garden G&T is a highball made with gin, spring tonic syrup and soda water, created by Jordaryl Logan.
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