How to Garnish Gin and Tonic

With the explosion of new gins on the market, garnishing a G&T is no longer limited to lemon and lime.

Garnish gin and tonic

Unlike what you may see on some drinks instagram accounts, garnishing a gin and tonic is not about making a salad in a glass. The garnish not only adds visual appeal but a sensory note that heightens the experience of the drink.

The ultimate G&T garnish either complements the drink by enhancing the botanicals in the gin or adds contrast which gives it a totally different dimension.

The lemon or lime garnish has graced G&T for many years but why limit yourself when there is a vast range of gins and botanicals that lend themselves to new taste experiences. Here’s an essential guide on how to garnish gin and tonic.

How to Garnish Gin and Tonic

A good starting point to garnishing a gin and tonic is to choose a garnish that makes up part of the gin or a strong complement to the botanical. Examples include Hendrick’s Gin and cucumber, Star of Bombay and orange, The West Winds Cutlass and green capsicum. When you start experimenting, you may discover different flavours to your liking.

Below are some examples of different styles of gin and their complement garnish:

  • London Dry gin: citrus (slices, segments, wedges, peel) such as lemon, lime, orange, grapefruit, pink grapefruit
  • Citrus forward gin: lime, coriander leaf, lemon thyme,thyme,
  • Spicy gin: orange wheel and cloves, cinnamon stick, star anise, black peppercorns, juniper berries
  • Savoury gin: rosemary, dill, green capsicum, cherry tomato, jalapeño
  • Floral gin: rose buds, chamomile flowers, lavender, berries
  • Herbaceous gin: basil, rosemary, thyme
  • Salty gin: sea parsley, karkalla, sea blite, samphire

You can also experiment with combinations of garnishes such as cinnamon and orange, strawberry and mint, dill and lemon, grapefruit and rosemary, lime and ginger, and jalapeño and lime.

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How to Garnish Gin and Tonic was last modified: October 19th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.