Recipe: A G&T for the Last Hot Days of Summer

With September approaching it might feel like summer is coming to an end, but from our experience in Washington, DC there are plenty of hot, sultry days ahead of us. So as we endure the last of the dog days of summer there is nothing better than a cool cocktail to extinguish the heat.

Our friends over at the Nexus Bar in Vaduz have come up with a fun twist to the Gin & Tonic using fresh strawberries and pepper that we intend to make good use of. To learn more about Liechtenstein's restaurant and bar scene please visit

2 oz. Gin (Nexus recommends Reisetbauer Blue Gin or Edinburgh Gin, but if those are hard to find we recommend going with DC's local Green Hat Gin or as a nod to America's first capital, Philadelphia's Blue Coat Gin)

A dash of strawberry puree*

A small pinch of pepper

Fever Tree Tonic Water

2 Strawberry halves

In a glass filled with ice, build the cocktail by adding the gin, strawberry puree, and pepper. Stir to incorporate the puree and then top off with tonic water and give it one last light stir. Garnish with strawberry halves and enjoy!

*Recipe: Strawberry Puree (From Food & Wine Magazine)

1 Pint Strawberries

1/4 Cup Sugar

6 Tablespoons water

3/4 oz. fresh lemon juice

Halve the strawberries. In a medium saucepan, combine the halved strawberries with the sugar and water and bring to a boil, stirring to dissolve the sugar. Let cool, then add the fresh lemon juice. Transfer to a blender and puree until smooth. Pour the puree through a fine strainer into an airtight container and refrigerate for up to 3 days.

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