Food & wine

It’s International G&T Day! Fun facts and G&T recipes to celebrate

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Contributed by Nexba

Fun Facts!

  • 73% of gin in the world is consumed in the form of a gin and tonic.
  • Early Australians would pay for Gordon’s London Dry Gin in gold dust!
  • Although gin and tonic is a classic British cocktail, the largest gin drinkers in the world are actually our neighbours, the Philippines, who are responsible for half of the world’s gin consumption.
  • G&Ts are best consumed under ultraviolet light to witness its glow-in-the-dark magic!

Where it all began…
The origins of the G&T can be traced back to the 19th century when British soldiers in colonial India needed to drink tonic water containing quinine as an antimalarial potion; malaria being the most widespread disease at the time. Gin and lime was added to the tonic water to counteract the nasty taste.

G&T’s in 2018
Although G&T’s have their roots in medicinal history, there are some hidden nasties to watch out for. Gin is essentially sugar free but tonic water is a familiar culprit for sugar-related health concerns. Did you know that the average tonic water contains 6.5 teaspoons of added sugar per serve?

According to the American Heart Association the daily recommended added sugar intake for women is only 25g (6 teaspoons) and men 37.5g (9 teaspoons). So your classic tipple could be putting you at higher risk of heart disease, obesity and diabetes!

We don’t want these sugary facts to stop you from celebrating International Gin and Tonic Day the right way, here are some sugar-free recipes to satisfy that G&T craving guilt-free.

Blueberry gin and tonic (pictured above)

Ingredients

Servings  3.

2  1/2  cups Nexba  classic tonic  water (or lime  cucumber and mint  tonic water)

3  shots  gin

3/4  cup frozen  blueberries (+  extra to garnish)

1  tsp  butterfly  pea powder,  optional

1  tbsp  lemon juice

1  handful  ice cubes

A  few  mint leaves,  to garnish

 

Instructions

  1. Firstly  mix butterfly  pea powder (if  using) and lemon  juice in a small bowl.
  2. Transfer  to a large  jar and add all  remaining ingredients  (except garnish).
  3. Pour  into glasses  and garnish with  mint leaves and additional  blueberries.
  4. Serve  and enjoy!

Coconut G&T

Coconut  gin and tonic

Move  over frosé!  This frozen coconutty  G&T is the ultimate refresher  to enjoy over the silly season.

All  you need  is frozen coconut  flesh, some coconut water,  our classic  tonic and a few  ice cubes. Blend it  all together  and voila!  Garnish with  basil (or mint),  a lime wedge  and/or some  flaked coconut.

If  you’re  wanting to  go all out with  the tropical island theme  (like us)  serve this drink  in a coconut shell. These  can be  found at  select fruit  shops.

 

Ingredients

Servings  2.

400  grams  frozen coconut  flesh

2  shots  gin

1/4  cup coconut  water

1  cup  Nexba  classic  tonic water

1  handful  ice cubes

 

Instructions

  1. Combine  all ingredients  in a high-power
  2. Pour  into glasses  (or coconut shells)  and garnish with basil  and lime.
  3. Serve  and enjoy!

 

Rosemary-Grapefruit  Tonic

A  delicious,  fruity cocktail  (or mocktail)

If  you prefer  a slightly sweeter  beverage, add in some freshly  squeezed orange  juice to balance  out the bitterness  of the grapefruit.

Garnish  with a rosemary  sprig and some fresh grapefruit,  serve with ice  and voila! Simple  and satisfying.

 

Ingredients

Servings  4.

2  1/2  cups classic  Nexba tonic water

4  shots  gin (optional)

2  cups  fresh grapefruit  juice

1  cup  ice cubes

Rosemary  sprigs and  additional grapefruit  (to garnish)

 

Instructions

  1. Combine  all ingredients  (except rosemary and  grapefruit to garnish)  in a large jar and mix
  2. Pour  into glasses  and garnish with  rosemary sprigs and  fresh grapefruit.
  3. Serve  and enjoy!

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