I set up a Holiday Gin And Tonic bar for Thanksgiving that doubles as a stunning centerpiece. I stock London dry and citrus-forward gin, plenty of tonic water, lime and grapefruit slices, sprigs of rosemary, pomegranate seeds, cinnamon sticks and star anise. Read on to see my favorite combinations.

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I love a good G and T, and this year I made a Gin & Tonic Bar for Thanksgiving that basically saved me from cocktail chaos. I set out 1 bottle London dry gin for the classic base, a citrus forward gin like grapefruit for bright zing and an Old Tom for when someone wants something richer.

Next to them I put assorted tonic water bottles, a big bag of ice plus a tray of large cubes, bowls of lime wedges lemons and thin grapefruit slices, and lots of rosemary thyme and mint so people can build their own Winter Gin And Tonic vibes. I also sprinkled pomegranate seeds and fresh cranberries for color, added a few cinnamon sticks and star anise for aroma, and kept a jar of simple syrup and a bottle of Angostura bitters for anyone chasing more complexity.

It looks like a centerpiece but it’s actually How To Make A Gin And Tonic made social, and trust me guests will ask for your recipe.

Why I Like this Recipe

1. I love that everyone gets to build their own G and T, with three different gins and a bunch of tonic choices so nobody has to drink something they dont like, the little pairing cards make it simple for even the clueless guests.
2. I love the way it smells when you clap the mint or bruise the rosemary and drop a crushed juniper berry in the glass, it makes each drink feel fancy and people actually notice the aroma.
3. I love how easy it is to set up but how stunning it looks, dried orange wheels, pomegranate seeds and edible flowers make the bar a centerpiece and the big ice cubes keep drinks from getting watered down too fast.
4. I love the seasonal twist options, Old Tom with cinnamon and star anise feels warm and Thanksgivingy while the citrus gin with grapefruit, cucumber and mint keeps things bright so theres something for everyone.

Ingredients

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London dry gin: no carbs or fiber, mostly alcohol, juniper forward and piney base.
Citrus forward gin: adds bright citrus, slight sweetness, zesty sour pop to drinks.
Old Tom or barrel aged gin: richer and mildly sweet, more depth, not nutritive.
Tonic water: sweetened fizzy mixer, packs carbs from sugar, quinine adds bitter lift.
Limes: high in vitamin C, little fiber, tart sourness that wakes up cocktails.
Lemons: like limes, tangy and sour, vitamin C, low calories and bright flavor.
Grapefruit: bitter sour, some fiber and vitamin C, fresh zing but can clash with meds.
Cucumber: fresh watery taste, low calories, tiny bit of fiber, very cooling.
Pomegranate seeds: sweet tart, some fiber and antioxidants, pretty color and juicy pop.
Cranberries: tart and bitter, some vitamin C, low carbs unless sugared up.
Rosemary: piney herb aroma, virtually no calories, adds savory depth and fragrance.
Juniper berries: essential gin flavor, resinous pine aroma, not much nutrition just scent.

Ingredient Quantities

1 bottle (750 ml) London dry gin for the classic base

1 bottle (750 ml) citrus forward gin like a grapefruit or lemon infused gin

1 bottle (750 ml) Old Tom or barrel aged gin for a richer option

6 to 8 cans or bottles tonic water (330 ml each) assorted plain, light, Mediterranean and elderflower if you can find it

1 large bag of ice plus a tray of large ice cubes if possible

8 to 12 limes cut into wedges

4 to 6 lemons sliced into wheels

2 grapefruits thinly sliced

2 English cucumbers thinly sliced into ribbons

3 oranges sliced into wheels plus extra for drying or browning

1 cup fresh pomegranate seeds for color and pop

1 cup fresh cranberries for a festive touch

1 bunch fresh rosemary about 8 to 12 sprigs

1 bunch fresh thyme about 8 to 12 sprigs

1 bunch fresh mint about 1 cup loosely packed leaves

1 small bunch fresh basil optional about 10 leaves

6 to 8 cinnamon sticks

6 whole star anise

2 tablespoons juniper berries lightly crushed for extra aroma

1 teaspoon mixed peppercorns black and pink cracked or whole

Small handful edible flowers for pretty garnish optional

1 bottle Angostura bitters optional for guests who like more complexity

1 small jar simple syrup optional if someone wants a touch of sweet

How to Make this

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1. Chill and stage the bar: set the three gins (London dry, citrus forward, Old Tom) on a central tray, put the assorted tonics in a cooler or ice bucket, and have a large bag of ice plus a tray of big ice cubes ready so drinks dilute slowly.

2. Prep fruit and veg: cut 8–12 limes into wedges, slice 4–6 lemons into wheels, thinly slice 2 grapefruits, slice 3 oranges into wheels and set a few extra wheels aside if you want to dry them, cut 2 English cucumbers into long ribbons, and remove 1 cup pomegranate seeds and 1 cup cranberries into small bowls. cover and chill until service.

3. Make dried orange wheels if you want that pretty centerpiece: place extra orange wheels on a sheet, bake at 200 F for 1 to 2 hours until browned and crisp, or use a dehydrator. they look great and last all day.

4. Arrange herbs, spices and accents: put rosemary, thyme, mint and basil bunches in jars for easy grabbing; put 6–8 cinnamon sticks, 6 star anise, a small bowl of juniper berries lightly crushed, and a teaspoon of mixed peppercorns cracked in another bowl, and scatter a small handful of edible flowers for garnish. also set out Angostura bitters and simple syrup as optional add-ons.

5. Label pairings and give quick guidance: tape small cards or signs—London dry with lime and rosemary, citrus gin with grapefruit, orange and mint, Old Tom with cinnamon, star anise, cranberries or pomegranate. this helps guests who don’t want to guess.

6. Building the perfect G and T: fill a copa or highball with large ice cubes, pour
1.5 oz gin, top with 3 to 4 oz tonic (adjust to taste), gently stir once or twice so you don’t lose the fizz, then garnish.

7. Garnish combos to try: lime wedge and rosemary sprig for classic; grapefruit slice, cucumber ribbon and mint for bright and citrusy; orange wheel, cinnamon stick or a star anise pod and cranberries for richer Old Tom vibes; finish any glass with a few pomegranate seeds, a crack of peppercorns or a tiny pinch of crushed juniper for extra aroma. add a dash of Angostura or a splash of simple syrup if someone wants more complexity or sweetness.

8. Aroma hacks and presentation tips: clap mint or rub herbs between your hands to wake them up, lightly bruise rosemary on the rim before tucking it in for bigger scent, drop a gently crushed juniper berry into the glass for a piney pop, and use whole spices as stirrers so they look pretty and add slow flavor.

9. Service and cleanup notes: keep extra ice in a separate bin, provide tongs and spoons for garnishes, refresh fruit bowls and herbs as needed, and encourage guests to try different pairings. it’s easy, looks gorgeous, and everyone gets to make the G and T they actually want.

Equipment Needed

1. Central serving tray, to stage the three gin bottles and keep them together
2. Cooler or large ice bucket, to chill assorted tonic bottles/cans and keep ice cold
3. Ice scoop, for moving loose ice from bag to buckets or glasses
4. Large ice cube molds or commercial large cube tray, for slow diluting big cubes
5. Baking sheet with parchment or dehydrator trays, for drying orange wheels in oven or dehydrator
6. Oven (or dehydrator), to bake/dehydrate orange wheels at low temperature
7. Cooling rack, to cool and crisp dried orange wheels after baking
8. Cutting board(s), at least one for citrus and one for other items to avoid cross contamination
9. Chef knife, for slicing citrus, grapefruit and oranges into wheels and wedges
10. Paring knife, for trimming pomegranate arils and precise cuts
11. Vegetable peeler or mandoline, to make long cucumber ribbons safely and evenly
12. Small sharp serrated knife, optional, useful for delicate citrus wheels without tearing
13. Prep bowls or small containers, to hold prepped limes, lemons, grapefruit, cucumber ribbons, cranberries and pomegranate seeds, coverable and chillable
14. Mason jars or tall glasses, to hold bunches of rosemary, thyme, mint and basil for easy grabbing
15. Small bowls or ramekins, for cinnamon sticks, star anise, juniper and cracked peppercorns and edible flowers
16. Mortar and pestle or spice crusher, to lightly crush juniper berries and crack peppercorns
17. Jigger or 1.5 oz measuring tool, for accurate gin pours
18. Bar spoon or long handled spoon, for gentle single or double stirs that preserve tonic fizz
19. Tongs (ice tongs and small garnish tongs), one pair for ice and one for grabbing fruit or herbs
20. Cocktail picks or small skewers, for skewering cranberries or orange wheels as garnish
21. Small spoon or syrup dispenser, to serve simple syrup precisely
22. Labels, tape and marker, to mark pairing cards and bottle guidance for guests
23. Glassware set: copa glasses and highball glasses, for serving classic and tall G and Ts
24. Serving trays or small plates, to display garnish combos and refill stations
25. Ice bin or extra insulated container, to store and refresh extra ice during service
26. Paper towels and a waste bowl, for fast cleanup and safe prep surface maintenance

FAQ

Q: Which gin should I pick for my guests and how do they taste different? A: Use the London dry for the classic, clean juniper flavor, the citrus gin for bright zesty notes and the Old Tom or barrel aged for a richer, sweeter backbone. Offer all three so people can try combos, it's fun and simple.

Q: Which tonic water should I buy and how do I pair them? A: Plain tonic for a classic G and T, Mediterranean for herbal and slightly savory notes, elderflower for floral sweetness and light tonic if someone wants fewer calories. Match citrus gin with Mediterranean or elderflower, Old Tom with plain or Mediterranean.

Q: What garnishes go together and how much should I add? A: Keep it simple: lime wedge or wheel with London dry, grapefruit slice or thyme with citrus gin, cucumber ribbon or basil with lighter gins, orange, pomegranate or cinnamon for the Old Tom. One or two garnishes is enough so the drink doesn't get crowded.

Q: Can I set up the bar ahead of time or batch cocktails? A: Prep garnishes, chill bottles and tonic, and have ice ready. Don't mix gin and tonic too far in advance or you'll lose fizz. You can infuse gin with herbs or spices a day ahead though, that works great.

Q: How many cocktails will one bottle make? A: A 750 ml bottle has about 25 fluid ounces. At 1.5 ounces of gin per drink you get roughly 16 drinks, at 2 ounces about 12. So plan by your pour size and how many guests might want seconds.

Q: Want a non alcoholic option or lower alcohol? A: Use a nonalcoholic spirit or just make a botanical soda with tonic, citrus, herbs and a splash of simple syrup. Bitters add depth but remember many bitters have alcohol so check labels if you need zero alcohol.

A Gin & Tonic Bar Is Your Thanksgiving Cocktail Solution Recipe Substitutions and Variations

London dry gin
- Plymouth-style gin – a bit sweeter and earthier, still very gin-forward
- Genever – maltier and richer, nice if you want a rounder G&T
- Good quality vodka – loses the juniper punch but keeps the fizz and citrus if someone hates gin
Tonic water
- Club soda or plain sparkling water + a squeeze of citrus and a couple dashes of bitters – fizzy without extra sweetness
- Flavored sparkling water (lemon, elderflower, or grapefruit) – lighter, more aromatic
- Ginger ale or ginger beer – for a sweeter, spicy twist, use sparingly so it doesn’t overpower
Limes
- Lemons – a little less sharp, more familiar to some guests
- Grapefruit slices – more bitter and floral, pairs well with citrus gins
- Fresh lime juice or bottled lime in a pinch – fresh is best but bottled works for last minute
Fresh rosemary
- Thyme – subtler, plays nicely with gin botanicals
- Juniper sprigs or a few extra crushed juniper berries – to boost that piney gin note
- Sage or a bay leaf – for a savory, autumnal edge
Cinnamon sticks
- Star anise – sweet licorice warmth, good with orange garnish
- Whole cloves or allspice berries – warm, cozy spice without the woody stick
- Cinnamon simple syrup – gives spice and sweetness evenly, great for rim or splash in the drink

Pro Tips

– Chill everything and measure your pours. Cold bottles and cold glasses keep the tonic fizz longer, so stash the gin and tonics in the fridge before guests arrive. Pour about 1.5 oz gin per drink, people like to eyeball it and then regret it later, so a jigger saves fights.

– Use big slow-melting ice and add it first. Big cubes dilute way less than crushed ice, so the drink stays crisp longer, and fill the glass all the way so the tonic keeps its bubbles. If you can, make the big cubes ahead, they look fancy and actually help the drink.

– Wake up the herbs and spices just before serving. Clap mint between your hands, smack rosemary on the rim or lightly crush juniper berries, that gives a real pop of smell without making the drink taste weird. Whole spices make great stirrers too, they look pretty and add subtle flavor as people sip.

– Label simple pairings and offer tiny extras. A little card saying which gin goes best with which fruit or herb cuts down on guessing, and put out bitters and simple syrup so folks can tweak sweetness or complexity. It saves time and stops people from dumping random stuff in and ruining a batch.

A Gin & Tonic Bar Is Your Thanksgiving Cocktail Solution Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

573

kcal

Equipment: 1. Central serving tray, to stage the three gin bottles and keep them together
2. Cooler or large ice bucket, to chill assorted tonic bottles/cans and keep ice cold
3. Ice scoop, for moving loose ice from bag to buckets or glasses
4. Large ice cube molds or commercial large cube tray, for slow diluting big cubes
5. Baking sheet with parchment or dehydrator trays, for drying orange wheels in oven or dehydrator
6. Oven (or dehydrator), to bake/dehydrate orange wheels at low temperature
7. Cooling rack, to cool and crisp dried orange wheels after baking
8. Cutting board(s), at least one for citrus and one for other items to avoid cross contamination
9. Chef knife, for slicing citrus, grapefruit and oranges into wheels and wedges
10. Paring knife, for trimming pomegranate arils and precise cuts
11. Vegetable peeler or mandoline, to make long cucumber ribbons safely and evenly
12. Small sharp serrated knife, optional, useful for delicate citrus wheels without tearing
13. Prep bowls or small containers, to hold prepped limes, lemons, grapefruit, cucumber ribbons, cranberries and pomegranate seeds, coverable and chillable
14. Mason jars or tall glasses, to hold bunches of rosemary, thyme, mint and basil for easy grabbing
15. Small bowls or ramekins, for cinnamon sticks, star anise, juniper and cracked peppercorns and edible flowers
16. Mortar and pestle or spice crusher, to lightly crush juniper berries and crack peppercorns
17. Jigger or 1.5 oz measuring tool, for accurate gin pours
18. Bar spoon or long handled spoon, for gentle single or double stirs that preserve tonic fizz
19. Tongs (ice tongs and small garnish tongs), one pair for ice and one for grabbing fruit or herbs
20. Cocktail picks or small skewers, for skewering cranberries or orange wheels as garnish
21. Small spoon or syrup dispenser, to serve simple syrup precisely
22. Labels, tape and marker, to mark pairing cards and bottle guidance for guests
23. Glassware set: copa glasses and highball glasses, for serving classic and tall G and Ts
24. Serving trays or small plates, to display garnish combos and refill stations
25. Ice bin or extra insulated container, to store and refresh extra ice during service
26. Paper towels and a waste bowl, for fast cleanup and safe prep surface maintenance

Ingredients

1 bottle (750 ml) London dry gin for the classic base
1 bottle (750 ml) citrus forward gin like a grapefruit or lemon infused gin
1 bottle (750 ml) Old Tom or barrel aged gin for a richer option
6 to 8 cans or bottles tonic water (330 ml each) assorted plain, light, Mediterranean and elderflower if you can find it
1 large bag of ice plus a tray of large ice cubes if possible
8 to 12 limes cut into wedges
4 to 6 lemons sliced into wheels
2 grapefruits thinly sliced
2 English cucumbers thinly sliced into ribbons
3 oranges sliced into wheels plus extra for drying or browning
1 cup fresh pomegranate seeds for color and pop
1 cup fresh cranberries for a festive touch
1 bunch fresh rosemary about 8 to 12 sprigs
1 bunch fresh thyme about 8 to 12 sprigs
1 bunch fresh mint about 1 cup loosely packed leaves
1 small bunch fresh basil optional about 10 leaves
6 to 8 cinnamon sticks
6 whole star anise
2 tablespoons juniper berries lightly crushed for extra aroma
1 teaspoon mixed peppercorns black and pink cracked or whole
Small handful edible flowers for pretty garnish optional
1 bottle Angostura bitters optional for guests who like more complexity
1 small jar simple syrup optional if someone wants a touch of sweet

Directions

Chill and stage the bar: set the three gins (London dry, citrus forward, Old Tom) on a central tray, put the assorted tonics in a cooler or ice bucket, and have a large bag of ice plus a tray of big ice cubes ready so drinks dilute slowly.
Prep fruit and veg: cut 8–12 limes into wedges, slice 4–6 lemons into wheels, thinly slice 2 grapefruits, slice 3 oranges into wheels and set a few extra wheels aside if you want to dry them, cut 2 English cucumbers into long ribbons, and remove 1 cup pomegranate seeds and 1 cup cranberries into small bowls. cover and chill until service.
Make dried orange wheels if you want that pretty centerpiece: place extra orange wheels on a sheet, bake at 200 F for 1 to 2 hours until browned and crisp, or use a dehydrator. they look great and last all day.
Arrange herbs, spices and accents: put rosemary, thyme, mint and basil bunches in jars for easy grabbing; put 6–8 cinnamon sticks, 6 star anise, a small bowl of juniper berries lightly crushed, and a teaspoon of mixed peppercorns cracked in another bowl, and scatter a small handful of edible flowers for garnish. also set out Angostura bitters and simple syrup as optional add-ons.
Label pairings and give quick guidance: tape small cards or signs—London dry with lime and rosemary, citrus gin with grapefruit, orange and mint, Old Tom with cinnamon, star anise, cranberries or pomegranate. this helps guests who don’t want to guess.
Building the perfect G and T: fill a copa or highball with large ice cubes, pour
5 oz gin, top with 3 to 4 oz tonic (adjust to taste), gently stir once or twice so you don’t lose the fizz, then garnish.
Garnish combos to try: lime wedge and rosemary sprig for classic; grapefruit slice, cucumber ribbon and mint for bright and citrusy; orange wheel, cinnamon stick or a star anise pod and cranberries for richer Old Tom vibes; finish any glass with a few pomegranate seeds, a crack of peppercorns or a tiny pinch of crushed juniper for extra aroma. add a dash of Angostura or a splash of simple syrup if someone wants more complexity or sweetness.
Aroma hacks and presentation tips: clap mint or rub herbs between your hands to wake them up, lightly bruise rosemary on the rim before tucking it in for bigger scent, drop a gently crushed juniper berry into the glass for a piney pop, and use whole spices as stirrers so they look pretty and add slow flavor.
Service and cleanup notes: keep extra ice in a separate bin, provide tongs and spoons for garnishes, refresh fruit bowls and herbs as needed, and encourage guests to try different pairings. it’s easy, looks gorgeous, and everyone gets to make the G and T they actually want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.