While the practical side of me knows that we’ve got another month or two of winter left, the optimist in me sees a couple days of above zero temperatures and a bit of melting snow and breaks out the jean jacket and spring drinks.
We’re in a bit of a warm spell here in Edmonton, so my blogger bestie Holly and I decided to play around with some decidedly spring-like flavours to update a classic gin & tonic.
I’ve never really bought into the adage that ‘if something isn’t broke, don’t fix it.’ I think most things can benefit from a bit of refinement, cocktails especially. I don’t want to brag or anything, but Holly and I nailed it with this twist on a gin & tonic.
The star of the show is the Cherry Gin from my favourite Alberta distillery, Eau Claire. It’s a London Dry-style gin that is infused with sour cherries and more than 12 unique botanicals. It doesn’t have a super strong cherry flavour, just enough tartness to really elevate your cocktail, and give it a beautiful pink colour. We played up the cherry flavour with the addition of muddled blueberries and cocktail cherries. Hope you enjoy our updated G&T.
Very Cherry Gin & Tonic
Yields 1 drink
1.5 oz Cherry Gin (we used Eau Claire Distillery)
3 cocktail cherries
2 tbsp of blueberries
Juice of half a lime
Lime round to garnish
Tonic water, to top
Skewer a cocktail cherry and a few blueberries on a cocktail pick and set aside. Muddle remaining cherries and blueberries in a cocktail yum with the lime juice and cherry gin. Strain into a Copa de Balon or large Burgundy red wine glass filled with cubed ice. Top off with tonic water and lightly stir. Garnish with cocktail pick and lime round, serve and enjoy!
Hope you enjoy this delicious, updated gin & tonic. Be sure to tag us on Instagram (@alexandtribe @chandeliers.and.champagne) if you make any of our drinks!
I’ve been hearing the dreaded f-word popping up more and more lately…fall. Our mornings are starting to get crisp, the leaves are turning yellow and Starbucks released their Pumpkin Spiced Latte. I flat out refuse to drink a fall drink in August though, call it a principle thing. Instead I’ve decided to honour the dog days of summer and have come up with a delicious drink to celebrate my favourite season.
My favourite part of this Alberta Iceberg Gin and Tonic is the Parlour Gin from at Eau Claire Distillery, an Alberta producer that I’ve grown to love over the last couple years. I used their Prickly Pear Vodka in this cocktail earlier this summer and their Gin is just as delicious. At it’s core this drink is a Gin and Tonic, only a bit more over-the-top, just the way I like it.
I had no idea that Alberta is home to over 10 wineries and meaderies, 17 distilleries and 121 breweries. Although some ALberta beers have made it to the shelves of liquor stores, the majority of Alberta products remain unknown by the public and liquor retailers.
I’ve tried beers from some local companies like Toolshed Brewing, Alley Cat and Wildrose, but I was excited to learn just how many local liquors our province has. I love supporting local, so I plan on whipping up way more local craft cocktails in the future now that I know how much selection there is. To find out more about Alberta liquor products check out the Just Add Alberta website.
Alberta Iceberg Gin and Tonic
Yields 1 cocktail
1.5 oz Eau Claire Distillery Parlour Gin
Fever Tree Elderflower Tonic
1 cup of lemonade
2 large handfuls of ice
Lemon to garnish
Mint to garnish
In a blender add lemonade, ice and raspberries. Blend until you get a slush consistency.
Add gin to your glass and top with Elderflower tonic until your glass is about 3/4 full. Top with the raspberry lemonade slush. Garnish and serve.
Hope you enjoy this delicious summer cocktail, be sure to follow along on Instagram (@alexandtribe) to see what else I come up with over the course of the summer and tag me in you pics if you recreate any of my cocktails.