Celebrate National Gin and Tonic Day With These 10 Creative Twists on the Beloved Cocktail

As we raise our glasses to celebrate National Gin and Tonic Day on April 9, let’s pay homage to one of the most beloved and iconic cocktails of all time! Truly, there’s a lot to toast to, as the bubbly beverage doesn’t just offer a refreshing drinking experience; it represents a fascinating history intertwined with soldiers, medicine and mixology innovation.

The gin and tonic cocktail is believed to have its origins among the officers of the Presidency Armies, the military force of the East India Company during the 19th century. In these tropical regions, malaria, a mosquito-borne infectious disease, was a significant concern. Seeking relief from the deadly affliction, these soldiers turned to quinine, a bitter compound derived from the bark of the cinchona tree known for its anti-malarial properties. However, the harsh bitterness of quinine left much to be desired. Undeterred, they blended it with soda water, sugar, lime and gin, which was conveniently already a part of their rations.

Fast forward to the 21st century, and the gin and tonic has transitioned from a disease-preventing elixir to a popular cocktail order. Blending gin’s intricate botanical complexity with the bittersweet effervescence of tonic water, this timeless concoction still enthralls taste buds across the globe. Moreover, its enduring appeal serves as a muse for mixologists, propelling them to explore new realms of creativity.

In celebration of National Gin and Tonic Day, here are 10 creative twists on the classic cocktail guaranteed to elevate your festivities in style. Each recipe features distinctive gin suggestions, but feel free to substitute them for whichever lucky juniper spirit you already have on hand!

And if one day of celebration isn’t enough, fear not — we honor this beloved beverage twice a year, with International Gin and Tonic Day on Oct. 19.

Supersonic Gin & Tonic

• 2 parts Hendrick’s Gin (aggregated reviews here)
• 1 bar spoon Simple syrup
• 1 part Fresh espresso (left to go cold)
• 2 parts Premium tonic
• Garnish: Cucumber

Combine all ingredients in a highball glass filled with cubed ice and lightly stir. Garnish with 3 thinly sliced rounds of cucumber and serve.

Smoky Gin & Tonic

• 1 oz. Common Ground Spirits Gin Recipe 01: Basil & Elderflower
• 1.5 oz Fever Tree Elderflower Tonic
• 1 tsp Rosemary simple syrup (recipe below)
• 1 tsp Mezcal

In a large cocktail shaker, shake all ingredients over ice, then pour the contents of the shaker into a glass and enjoy.

Rosemary Simple Syrup:

• 1 cup sugar
• 1 cup water
• 4 springs Rosemary

In a medium-sized pot, combine the sugar and water, bring to a simmer and stir until the sugar has dissolved. Turn off the heat. Add the rosemary, cover and allow to steep for 1 hour. Strain into a clean jar. Can store up to 7-10 days in the refrigerator.

Beets Thyme & Tonic

• 1.5 oz The Botanist Islay Dry Gin (aggregated reviews here)
• 0.5 oz Fresh-pressed beet juice
• 0.5 oz Fresh lemon juice
• 0.5 oz Honey syrup (2:1 honey to water)
• 3 oz Premium tonic
• Garnish: Lemon peel and thyme

Combine gin, beet juice, lemon juice and honey syrup in a highball glass. Fill with ice and top with premium tonic. Gently stir to incorporate. Garnish with a lemon peel and a sprig of fresh thyme.

Snap Pea Gin & Tonic

• 1.5 oz Snap pea-infused gin (recipe below)
• 0.5 oz Fresh lime juice
• 0.75 oz Fresh Granny Smith apple juice
• 0.75 oz Orgeat
• Top with Badger Tonic (find it here)
• Garnish: 3 snap peas on a pick

Combine all ingredients, not including Badger Tonic, in a shaker tin. Add ice and whip-shake. Strain liquid into a Collins Glass filled with ice. Top with Badger Tonic and give a very light stir. Garnish and serve.

This recipe was created by award-winning bartender Jillian Vose.

Snap pea-infused gin:

Start by washing and trimming fresh snap peas, cutting them into smaller pieces. Place the prepared snap peas in a clean, airtight jar or container, and pour in the desired amount of gin (we recommend using a cheap, classic London dry), ensuring the peas are fully submerged. Seal the container and gently shake it to distribute the peas. Let the mixture sit in a cool, dark place for 24 to 48 hours, adjusting the infusion time based on your flavor preference. After the infusion period, strain the gin to remove the snap peas, and, if desired, double strain for clarity. Transfer the infused gin to a clean bottle for storage.

Oregon Strawberry Gin & Tonic

• 1 oz Aviation American Gin (aggregated reviews here)
• 0.5 oz Fresh lime juice
• 2-3 Fresh strawberries (muddled)
• Tonic water to top
• Garnish: Fresh mint sprigs and a sliced strawberry

In a highball glass, muddle strawberries in the bottom of the glass to release their juices. Add gin and lime juice. Add ice. Top with tonic water. Gently stir to incorporate. Garnish and serve.

Gin Sonic

• 1.5 oz Gin (recommendations here)
• 2 oz Soda water
• 2 oz Tonic
• Garnish: citrus twists, fragrant herbs or cucumber slices

In a glass full of ice, pour in your gin, soda water and tonic. Give the cocktail a gentle stir, top it off with your garnish of choice and enjoy. While simple, this gin and tonic riff is incredibly popular in Japan!

Raspberry and Mint Gin & Tonic

• 1.5 oz Bombay Sapphire (aggregated reviews here)
• 3 oz Premium tonic
• 3 Fresh raspberries
• 3 Medium-sized mint leaves
• Garnish: Mint sprig

Place the raspberries and mint leaves into a clean balloon glass. Add the gin, then swirl well to infuse. Fill the glass with cubed ice and top with tonic water. Gently stir to combine, then garnish with a gently awoken mint sprig. Enjoy!

Ginger-Lemongrass & Tonic

• 1.5 oz The Botanist Islay Dry Gin (aggregated review here)
• 0.5 oz Ginger-lemongrass syrup (recipe below)
• 0.5 oz Fresh lemon juice
• 4 oz Premium tonic
• Garnish: Lemongrass stalk and lemon peel

Pour gin, beet juice, lemon juice and honey syrup in a highball glass. Fill the glass with ice and top with premium tonic. Gently stir to incorporate before garnishing with a lemon peel and sprig of fresh thyme.

Ginger-Lemongrass Syrup:

Combine 1 cup water with 2 stalks of sliced fresh lemongrass (core only) and ½ cup chopped ginger in a shallow pan and bring to a boil. Lower the heat and simmer for 2-4 minutes while stirring occasionally. Remove the pan from the heat and allow it to rest for 20 minutes. Add ½ cup of sugar to the pan and stir to dissolve. Strain the lemongrass and ginger out of the liquid and store your syrup in the refrigerator for up to 10 days.

Spring Blossom Gin & Tonic

• 1 oz Aviation American Gin (aggregated reviews here)
• ½ oz Elderflower liqueur
• ½ oz Fresh lemon juice
• Tonic water to top
• Garnish: Edible flowers and lemon twist

In a highball glass, add gin, elderflower liqueur and lemon juice. Add ice. Top with tonic water. Gently stir to incorporate. Garnish and serve.

Barrel-Kissed Gin & Tonic

• 2 oz Barrel-aged gin (find a good one here)
• 0.5 oz Orange liqueur
• 0.75 oz Fresh lemon juice
• 3-4 oz Tonic
• Garnish: Orange twist

Build all of your ingredients in a rocks glass over ice. Give it a gentle stir, top it with an orange twist and enjoy. If you don’t have a barrel-aged gin on your shelf, consider making this recipe instead with 1 oz gin and 1 oz bourbon.

Happy National Gin and Tonic Day mixing!

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