Chazz & Tonic

  • prep time10 min
  • total time 10 min
  • serves 4

This is how a gin and tonic is crafted at our place - our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddled into this crisp new classic.

Image by James Ingram from Michael Smith's cookbook "Fast Flavours".

5 Ratings
Directions for: Chazz & Tonic


8 large fresh mint leaves

4 long strips orange peel

8 juniper berries OR 16 needles local pine, spruce or fir

lots of frozen fresh local water

6 oz (175 mL) Myriad View Strait Gin or your favourite locally distilled gin

2 chilly cans (355 mL each) premium tonic water


1. Divide the mint leaves, orange peels, and juniper berries among four 1-pint (500 mL) Mason jars with lids.

2. With the wrong end of a wooden spoon, vigorously muddle the works, mashing and bruising the aromatics and releasing their flavours into the glass.

3. Fill the jars halfway with ice. Splash in a generous shot of gin and top with tonic. Shake or stir, serve, and share, sipping through the aromatic remnants.

See more: Beverage, Cocktails/Alcohol


More Recipes You'll Love