As part of Chelsea Fringe, we paired with Omved Gardens to make three tonic cocktails

Elderflower Gin Fizz

Summer is counted from the first elderflower to the last elderberry. They are out now, so gather the creamy, deliciously scented blooms as a perfect addition to the classic G&T.

1 head of elderflower, as much green stem removed as possible
A sprinkle of caster sugar or a drop of elderflower syrup
A wedge of lemon or lime
25-50mls Gin
150mls tonic water

Fill a short glass with ice. Sprinkle over the elderflowers and the sugar or cordial. Give the citrus wedge a good squeeze into the glass to release the juice before throwing in, then cover with the tonic water.

Strawberry & Basil Mojito

Rum and tonic water? Trust us, this is a match made in heaven. One of the earliest ways to take cinchona bark was in rum and they really do work together. Add some smashed summer fruits and herbs, and you have a delicious fruity cocktail.

3 strawberries, finely sliced
3 basil leaves
30mls rum
Lime wedge
150mls of tonic or soda water

Lightly crush the strawberries and basil and add to a short glass of ice. Squeeze in the lime, wiping it around the rim of the glass and throw in the wedge. Pour over the rum and tonic.

Herbal G(rapefruit) & T(onic)

This mocktail uses juniper berries, the flavouring in gin, with a twist of grapefruit peel to pack a citrus punch. Finished off with a sprig of sage, rosemary or thyme, this is a refreshing alcohol-free drink for hazy summer days.

5 juniper berries
A small sprig of thyme, rosemary or thyme
1 Long twist of grapefruit peel
A dash of grapefruit juice
200ml tonic water

Bash the juniper berries and herbs lightly to release the flavours. Place in a tall glass filled with ice then add the twist of grapefruit peel and the splash of juice. Pour over the tonic.

Kim’s latest book, Just The Tonic (Kew Gardens, 2019) winner of the Fortnum & Masons Food & Drink Awards is available to buy from https://shop.kew.org/products/justthetonic

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