This fancy twist on a classic gin and tonic developed by Fever-Tree Ambassador Trish Brew combines fresh mint and cucumber and the sweetness of mango with beautiful botanicals thanks to Fever-Tree’s Aromatic Tonic Water. Mix, stir and sip your way to a tropical island this Christmas.
45ml gin of your choice
140ml Fever-Tree Aromatic Tonic Water
fresh mint sprigs
2-3 cucumber ribbons
Pour your gin into a large wine glass (the larger the better so you can get the full effect of all the lovely aromas from the gin and the garnishes).
Dice the mango by slicing each mango cheek and cutting the mango flesh into a criss-cross pattern, stopping before getting to the skin. Invert the mango cheek, so the cut segments stick up. Carefully cut the segments off and place into your glass.
Add lots of ice and stir. Pour in the aromatic tonic water and stir again. Before adding the mint, slap the sprigs gently across the palm of your hand to release the essential oils. Place the springs into the glass. To finish garnishing, curl the cucumber ribbons around your finger then arrange next to the mint.