Delay the Sunday scaries with style!
I grew up in a household with a pretty strict definition of what's proper when it comes to gin and tonics. For decades, my father marked the end of the workday with a single drink: a long pour of Tanqueray on ice and a squeezed fifth of a lime , fizzed up with Canada Dry, stirred with a single swirl of the lime-cutting knife. The piney scent is embedded in my memory.
When my older brother got engaged, my parents threw him a backyard party. There was grilled salmon. There was salad. And, of course, there were G&Ts. My boyfriend and I were appointed bartenders for the night, and at that point in my life, I'd made a drink or two, but there was no skipping Dad's gin and tonic lesson.
Wouldn't it be easier, my boyfriend suggested, to add a quarter of a lime? To cut the lime in fourths would take two quick swipes, while fifths would involve all sorts of awkward carving. EvenDad insisted that a fourth was too much lime, and a sixth was too little. But I cannot promise that we didn't sneak lime quarters into the drinks when Dad wasn't looking.
Over the years, my father has relaxed his rules a bit, trying an assortment of gins and bringing Fever-Tree tonic into the mix, but I'm not sure what he'd think of the idea of this slushy frozen G&T.is bright and tart and oh-so-cooling, without any of the one-note sweet, fruity character that's common in old-school frozen cocktails. The balance, of course, comes from the bitter tonic, but you won't be pouring Fever-Tree or Canada Dry into your blender.
The brilliant idea of skipping the bubbles and using concentrated tonic syrup in the drink comes from Rob Krueger of
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