Ingredients for

1
  • 50ml.
    Tanqueray® London Dry Gin
  • 295g.
    Purple Berries
  • 400ml.
    Water
  • 0.5piece(s)
    Lemon
  • 265ml.
    Tonic
  • 2 units of alcohol per serve

Equipment

How to make

  1. Into the blender: 200 grams of purple berries, 400ml water and squeeze the juice of half a lemon. Blitz until smooth.

  2. Only pour into 25% of the ice tray cavities, then spread out the remaining 100g of berries into the ice tray cavities and continue to pour the berry mixture over each berry until all cavities are full. Then freeze over night.

    N.B, If you would like a combination in the glass of colour and intrigue make 50% of your ice cubes purple (as above) and for the other 50% cut the berries in 1/2 and freeze into water for aesthetic.

  3. Build the berry ice cubes into a Gin glass.

  4. Pour 50ml of gin over berry ice cubes and top glass up with tonic water (roughly 250ml-300ml) and enjoy.

Grab a bite

Get some grub in before or while you’re drinking – it slows alcohol absorption.
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Tanqueray London Dry Gin

Tanqueray® London Dry Gin

Launched in 1830, Tanqueray London Dry Gin is double-distilled with distinct citrus botanicals, particularly grapefruit, to the fore.