Gin and Tonic Granita

Gin and Tonic Granita | Chew Town Food Blog

I think it is about time for another cocktail granita… don’t you?

Just before it cools down too much to enjoy cocktails as a frozen dessert, I thought I better share this with you before you tell me off for bad timing – although for Chew Town’s American friends, the timing couldn’t be better as you are headed into the warmer months.

Following on from the Espresso Martini Granita posted a month ago, this Gin and Tonic Granita uses my all-time favourite gin – Hendrick’s. I absolutely adore a G&T when I’m out, and since coming across Hendrick’s (thanks to Gin Palace in Melbourne a few years ago) it is the only gin I order.

The key to my love of this gin is definitely that it is distilled with botanicals (think elderflower, juniper, orange peel and coriander to name a few) and then infused with rose and cucumber. Don’t worry though, all the flavours are very subtle and perfectly balanced. The infusion is the reason why when you order a Hendrick’s and tonic from a bar, you will always find a slice of cucumber in your drink instead of a lime (if you do get lime, then leave the bar immediately and don’t go back – they don’t know what they are doing).

When coming up with this granita recipe, I knew that I had to include cucumber juice as it is the feature of the Hendrick’s and tonic presentation that I love the most.

It is a really easy recipe and yields a light and refreshing granita that has you headed back to the freezer regularly for more… but don’t let it fool you, it definitely packs a mighty alcoholic punch!

Gin and Tonic Granita | Chew Town Food Blog

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Comments

  3. John@Kitchen Riffs says

    Lovely pictures — really good. Nice granita, too. I like Hendrick’s OK, but don’t think it’s all that great in many mixed drinks. I’ve never tried it in a G&T, though, and you’ve got me thinking it’d be perfect in that. And with warm weather coming, I’ll be having one or two in the coming months. 😉 So I should pick up a bottle.
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  11. Alex says

    This recipe looks great, but I do have a minor issue with your comment about cucumber slices…
    I run a craft cocktail bar and serve a Hendrick’s and tonic maybe once or twice a week. A bartender who actually “knows what they’re doing” would much rather serve you a freshly cut lime wedge than a cucumber slice that has been sitting in the cooler waiting for the occasional Hendrick’s order. Maybe give them a chance to do what they’re good at instead of ordering a two-step mixed drink and judging them on an obscure cocktail garnish.

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