A Gin and Tonic Slushy turns the classic British cocktail into a cool, refreshing summer beverage. Gin is blended with plenty of ice and a flavor component—lemon, lime, or strawberry all work beautifully—then poured into glasses halfway and finished with cold tonic water stirred in gently.
The night I planned to make Negroni slushies, Charles surprised me by asking for a Gin and Tonic Slushy instead. Our friend Libb and I laughed, thinking it sounded odd, but I made it anyway—and we were all pleasantly surprised. Libb insisted the recipe belong on the blog, so here it is: a simple, crowd-pleasing way to enjoy gin and tonic in slushy form.
One of the best things about Gin and Tonic Slushies is their versatility. You can make several flavor variations; we’ve enjoyed Strawberry Lime and Lemon Rosemary so far. The Strawberry Lime is fruity and bright, while Charles’s Lemon Rosemary is herbaceous and subtle.
For the Strawberry Lime version I roast the strawberries first, puree them, and strain out the seeds to get a smooth texture. Then I blend the puree with lime juice, gin, and ice until it forms a fine slush. Spoon the slush into glasses, top with chilled tonic water, and stir gently. The key is not to blend the tonic—add it after blending to preserve its fizz and avoid a flat, messy drink.
The Strawberry Lime Gin and Tonic Slushy is fruity and a touch sweeter than the Lemon Rosemary variation, which is lighter and more savory. Both are excellent on warm afternoons or served at summer gatherings.
To make the Lemon Rosemary version, infuse gin with rosemary by letting a couple of sprigs steep in gin for a few hours. Then blend the infused gin with fresh lemon juice and ice until slushy. Pour into glasses, top with tonic water, and give a gentle stir. The rosemary adds a pleasant savory note that pairs nicely with the tonic, and Charles says it feels a bit more “manly” compared with the strawberry version.
How to make a Gin and Tonic Slushy:
Gin and Tonic Slushy
Ingredients
For the Strawberry Lime Gin and Tonic Slushy:
- 1 cup Strawberries
- 1 tablespoon Sugar
- 1 Lime
- 3 jiggers 4.5 ounces gin
- 5-6 cups Ice
- Tonic Water
For the Rosemary Lemon Gin and Tonic Slushy:
- 2 sprigs of Rosemary
- 1 cup Gin
- ¼ cup Lemon Juice
- 4 cups Ice
- Tonic Water
Instructions
For the Strawberry Lime Gin and Tonic Slushy:
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Optional: Roast the strawberries with the sugar to deepen their flavor. Trim stems and halve the berries, arrange on a parchment-lined sheet, sprinkle with sugar, and roast at 350°F for 20–30 minutes until very juicy. Blend the berries and their juices, then strain through a fine-mesh sieve to remove seeds.
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Rinse the blender, then combine ½ cup of the strawberry puree, the juice of one lime, the gin, and the ice. Blend until a fine slush forms, then divide between four glasses, filling each halfway.
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Top each glass with chilled tonic water and stir gently with a straw to combine. Serve immediately.
For the Rosemary Lemon Gin and Tonic Slushy:
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Make a rosemary-infused gin by placing rosemary sprigs in gin in a jar, sealing, and letting it steep at least 3 hours (longer for a stronger infusion).
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When ready, combine 3 jiggers (4.5 ounces) of the infused gin, lemon juice, and ice in a blender. Blend until slushy, divide between four glasses, top with tonic water, and stir gently. Serve right away.
