SALTY LEMON GIN AND TONIC
Gin and tonics are one of my favorite cocktails, but I often like experimenting with different add-ins instead of the traditional lime wedge. The salt from the preserved lemon really brings out the natural botanical flavors in the gin.
Provided by France C
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Remove the pulp from the lemon with a sharp knife and discard, saving the peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
- Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
- Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 14.3 g, Fiber 0.8 g, Sodium 3106.4 mg, Sugar 11.5 g
GIN AND TONIC
Nothing says summer like the good ol' G&T!
Provided by Cubby
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 3m
Yield 1
Number Of Ingredients 5
Steps:
- Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 12.6 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.7 mg, Sugar 11.1 g
GIN AND TONIC CURED SALMON RECIPE BY TASTY
Gin & Tonic + Cured Salmon = Heaven ???? ????
Provided by Tristan Fisher
Time P1DT40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
- Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
- In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water and cornstarch. Mix well on a medium heat for 2 minutes, reduce to a low heat and simmer for 20. Remove from heat and empty into an airtight jar or container.
- Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
- Serve with salad and the lime tonic pickle
Nutrition Facts : Calories 644 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 5 grams, Protein 25 grams, Sugar 61 grams
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