A frosty, refreshing version of a classic G&T.
I grew up in a household with a pretty strict definition of what's proper when it comes to gin and tonics. For decades, my father marked the end of the workday with a single drink: a long pour of Tanqueray on ice and a squeezed fifth of a lime , fizzed up with Canada Dry, stirred with a single swirl of the lime-cutting knife. The piney scent is embedded in my memory.
When my older brother got engaged, my parents threw him a backyard party. There was grilled salmon. There was salad. And, of course, there were G&Ts. My boyfriend and I were appointed bartenders for the night, and at that point in my life, I'd made a drink or two, but there was no skipping Dad's gin and tonic lesson.
Wouldn't it be easier, my boyfriend suggested, to add a quarter of a lime? To cut the lime in fourths would take two quick swipes, while fifths would involve all sorts of awkward carving. EvenDad insisted that a fourth was too much lime, and a sixth was too little. But I cannot promise that we didn't sneak lime quarters into the drinks when Dad wasn't looking.
Over the years, my father has relaxed his rules a bit, trying an assortment of gins and bringing Fever-Tree tonic into the mix, but I'm not sure what he'd think of the idea of this slushy frozen G&T.is bright and tart and oh-so-cooling, without any of the one-note sweet, fruity character that's common in old-school frozen cocktails. The balance, of course, comes from the bitter tonic, but you won't be pouring Fever-Tree or Canada Dry into your blender.
The brilliant idea of skipping the bubbles and using concentrated tonic syrup in the drink comes from Rob Krueger of Extra Fancy in Brooklyn—and the recipe is featured in
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