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Garden Salad Gin and Tonic Cocktail

  • 8 ounces premium gin
  • ¼ cup, The Mighty Olive extra virgin olive oil
  • 2 tablespoons fresh herb leaves such as a mixture of thyme, basil, tarragon, basil, cilantro, and parsley
  • ¼ cup roughly chopped fresh tomato
  • ¼ cup roughly chopped English cucumber
  • Ice cubes
  • 4 ounces tonic water
  • Herb sprigs for garnish
Combine gin and TMO Extra Virgin Olive Oil in a freezer-safe container that has a tight fitting lid. Cover and shake vigorously. Let sit at room temperature for 4 days, shaking jar occasionally. Place the container in the freezer. Once the oil has solidified, about 1 hour, pour the gin through a coffee filter to remove the fat solids and discard. Keep the infused gin chilled until ready to use.
Place the herbs, tomato, and cucumber into a chilled tall glass. Fill the glass with ice cubes, 3-ounces infused gin, and tonic water. Gently stir to combine and garnish with herb sprigs.
Adapted from recipe by: Brett Youmans