Greek Gin and Tonic
Sign up for our free email subscription and never miss a recipe.
You might wonder if a gin and tonic is really a drink worthy of a post from us. But there is more to this cocktail than first meets the eyes. With the emergence of different styles of gin and unique flavored tonics, the refreshing mixture is now evolving into more than just a two ingredient cocktail- it is becoming its own drink category.
Personally, I wouldn’t turn down a regular gin and tonic with a lemon on a hot summer day, but this Greek style gin and tonic is slowly becoming one of my go-to drinks. This is in no small part because this drink brings me back to the times I have spent vacationing on the Mediterranean Sea. Being from Bulgaria myself, with Greece as a neighbor, it ended up being a popular destination for weekend getaways. This cocktail awakens so many good memories from those young summer days – the dill infused gin, paired with cucumbers and gentle Mediterranean tonic take me back to all the summers that my friends and I ate tzatziki dip and sipped ouzo on the beach in Lemnos.
Super easy to make, savory yet smooth, the Greek G and T is breaking new grounds, and is another bar quality cocktail you can make at home.
Greek Gin and Tonic
- 2 oz Gin (we used Bombay Sapphire)
- 0.25 oz Simple Syrup
- 4 tbsp Dill Pollen or Fresh Dill
- 10 Cucumber Wheels
- Whole Black Peppercorns (for garnish)
- Lime Wheels (for garnish)
- Fresh Rosemary (for garnish)
Start by combining 750 milliliters of gin with the cucumber wheels and 4 table spoons of dill pollen in a sealable jar
After an hour of infusing, strain the liquid through a cheesecloth covered sieve to discard all solids. Store the cucumber-dill gin in a glass bottle or container
In a wide, short cocktail glass, add ice, pour 2 ounces of the infused gin, simple syrup and top of with Fever Tree Mediterranean tonic
Add some whole black peppercorns and a rosemary sprig and stir
Finish with more cucumber wheels if you have it and garnish with limes
Infusing gin with dill has been on my mind for a some time now. And while I love fresh dill in salads and dips, infusing liquor with the herb left an unpleasant and sharp, earthy flavor in the gin. So instead, we tried dill pollen that we had received as a gift from a local herbalist, and I have to say it worked much better. I am not sure as to why exactly, but the pollen made the infusion much less pungent, while still absorbing a savory dill profile. There are plenty of stores that sell dill pollen, but just in case you have hard time finding it, you can also purchase it online here
Have you tried our recipes?