Herbal Homestead Gin & Tonic
by Aimee
The summer days are long and hot here on our homestead, filled with chores that never quite seem to finish. But occasionally in the late afternoon, when the sun has already drifted down into the trees and the footsteps of the children are starting to tire, Danny and I cool down with a cocktail.
We sit on the edge the garden and absentmindedly tug at the weeds while conversing about our respective days. Time seems to speed up all of a sudden and the moments slip away as quickly as our gin and tonics are depleted.
Lately I’ve been mixing our drinks right in the garden, with a handful of herbs and a warm, sun-ripened tomato. Today’s Herbal Homestead Gin & Tonic is undoubtedly our new summer cocktail of choice, thanks to its fragrant herbaceousness and cucumber sweetness.
Gin and tonic has long been our go-to Friday-at-five cocktail, with a generous squeeze of lime and a sprig of rosemary. But limes aren’t local, and in July, we like to use up what we’re producing in the backyard as much as possible. Inspired by a recipe in Greg Henry’s Savory Cocktails
This delicious homestead-inspired drink is packed with an array of fresh herbs – parsley, thyme, coriander and tarragon, all picked from my raised beds. You could also use basil or oregano, though I’d recommend stopping at 3 or 4 herbs.
A very-ripe, full-of-flavour tomato is essential, as it provides the necessary acidity to the drink. And you’ll definitely want a cucumber that is more sweet than bitter, so taste it as you slice it.
A proper muddling releases the juices in the vegetables and the fragrant oils in the herbs, then everything is topped up with gin, tonic and loads of ice. Cheers to eating – and drinking – local.
| Herbal Homestead Gin & Tonic | Print |
- 1/2 cup loosely packed mixed fresh herb leaves (basil, parsley, tarragon, coriander or thyme)
- 1/3 cup roughly chopped ripe summer tomato
- 1/2 cup roughly chopped English cucumber
- ice cubes
- 2-4 shots (2-4 fl oz) dry gin (depending on your preferred strength)
- 1 bottle or can of tonic water, well chilled
- 4 sprigs of fresh herbs to garnish
- Choose two sturdy, 16-ounce glasses, such as a highball, or use two pint mason jars.
- Divide the herbs between the two glasses. Tip equal parts chopped tomato and cucumber on top.
- Use a long-handles bar muddler (or wooden spoon) to crush both herbs and vegetables into a fragrant pulp.
- Fill the glasses three-quarters full with ice and stir. Add one or two shots of gin to each glass, depending on how boozy you like it! Stir with a long handled bar spoon.
- Top up drink with tonic water and garnish with a few fresh herb sprigs. Enjoy immediately.
Do you like your cocktails savoury or sweet?
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