I turned gin, cucumber, tonic water, lime, and lots of ice into a Frozen gin and tonic that puts a playful new twist on the classic.

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I call this the Super Sonic Gin And Tonic because it hits like a burst of cold fizz, with cucumber whispering a cool note that surprises you. I chased the Frozen Gin Cocktails vibe and somehow made a version that feels like a tiny, slightly dangerous vacation.

Its bright and a little curious, makes you step closer instead of stepping away. I cant stop thinking about that gin edge meeting the cucumber calm, its like two old friends arguing in the best way.

If you like classics that take a left turn, this will probably make you taste twice.

Ingredients

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Gin brings juniper botanicals and warmth, it adds alcohol, almost no carbs, aromatic punch.
Tonic adds bubbly bitterness and quinine, it usually contains sugar unless you pick diet.
Cucumber adds fresh watery coolness, low calories, some fiber and vitamin K.
Lime juice gives bright acidity and citrus zip, it adds vitamin C and tang.
Simple syrup sweetens, balances bitterness, adds sugar so watch portions or use agave.
Crushed ice chills fast, it dilutes the drink as it melts and keeps slushy texture.
Lime wheel or cucumber ribbon make it pretty, they add aroma but little nutrition.

Ingredient Quantities

2 cups ice, packed

2 oz gin (60 ml)

4 oz tonic water, chilled (120 ml)

1/2 small English cucumber, peeled and roughly chopped (about 1/2 cup)

juice of 1 lime (about 1 oz or 2 tbsp)

1/2 oz simple syrup or agave optional to taste (15 ml)

lime wheel for garnish optional

cucumber ribbon or slice for garnish optional

How to Make this

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1. Pop your glasses in the freezer for 10 minutes to get them icy cold, and chill the tonic water in the fridge so it stays fizzy when you add it.

2. Peel the English cucumber and save a thin slice or use a vegetable peeler to make a ribbon for garnish; roughly chop the rest until you have about 1/2 cup.

3. Put 2 cups packed ice, the chopped cucumber, 2 oz gin, juice of 1 lime, and 1/2 oz simple syrup or agave (if you want it sweeter) into a blender.

4. Pulse a few times to break up the ice and cucumber, then blend on medium for about 8 to 12 seconds until you get a coarse slush; don’t overblend or it will get watery.

5. If the mix is too thick and the blender is struggling add 1 to 2 tablespoons of chilled tonic to help it move, pulse once or twice, but keep most of the tonic fizzy for later.

6. Pour the slush into your chilled glass and very gently stir in the remaining tonic water so you keep as much carbonation as possible.

7. Taste and adjust: add a little more simple syrup if you like it sweeter, or a squeeze more lime if it needs brightness.

8. Garnish with the cucumber ribbon and a lime wheel, stick a straw in, and serve immediately while it’s still a lovely frozen slush.

Equipment Needed

1. Freezer or freezer compartment (to chill the glasses for about 10 mins)
2. Fridge or refrigerator (keep the tonic really cold)
3. Blender (regular or high speed, for making the cucumber-ice slush)
4. Measuring jigger or 2 oz shot glass and measuring spoons (for gin, lime, syrup)
5. Vegetable peeler (for the cucumber ribbon)
6. Paring knife and cutting board (to peel and rough chop the cucumber)
7. Citrus juicer or reamer (or just a firm hand squeeze if you prefer)
8. Long spoon or bar spoon plus a straw (for gentle stirring and serving)
9. Ice scoop or tongs (to add the packed ice without melting it)
10. Chilled serving glass (Collins or highball, already popped in the freezer)

FAQ

Q: Will blending make the tonic go flat? A: Yes, carbonation dies when you blend. Add the tonic at the end and stir gently to keep as much fizz as possible.

Q: Can I make this non alcoholic? A: Totally. Leave out the gin and use extra chilled tonic or a non alcoholic gin substitute. You might want a touch more lime or a little sweetener to balance.

Q: What kind of gin should I use? A: A London dry or a floral gin both work. London dry gives classic juniper bite, floral gins make it softer and more perfumed. Use what you like.

Q: How to make a pitcher for a party? A: Blend the cucumber, lime and gin in a large pitcher or blender container, keep chilled. When serving blend with ice in batches and add tonic to each glass so it stays fizzy.

Q: My blender left big ice chunks, what to do? A: Use smaller ice cubes, pulse more slowly, or let the ice sit 20 to 30 seconds before blending. A tamper helps if your blender has one.

Q: Is there a good substitute for simple syrup? A: Agave works great and is listed as optional. You can also use a light honey syrup (mix honey with warm water) but flavor will change slightly.

The Best Frozen Gin And Tonic Recipe Substitutions and Variations

The Best Frozen Gin And Tonic Recipe

This is my favorite summer drink, icy and bright with cucumber and lime. It’s easy to make and always somehow better than I expect. Serve it fast cause it melts quick.

Ingredients

2 cups ice, packed
2 oz gin (60 ml)
4 oz tonic water, chilled (120 ml)
1/2 small English cucumber, peeled and roughly chopped (about 1/2 cup)
juice of 1 lime (about 1 oz or 2 tbsp)
1/2 oz simple syrup or agave optional to taste (15 ml)
lime wheel for garnish optional
cucumber ribbon or slice for garnish optional

Instructions
1. Put the ice, gin, chilled tonic, chopped cucumber, lime juice, and simple syrup or agave into a blender.
2. Blitz on high until smooth and slushy, about 20 to 30 seconds depending on your blender. Stop and scrape down the sides if needed.
3. Taste and add more sweetener if you want it sweeter.
4. Pour into a chilled glass, garnish with a lime wheel or a cucumber ribbon and serve right away.

Substitutions

Gin -> Vodka for a cleaner neutral base, or tequila blanco for a lively agave twist.
Tonic water -> Chilled sparkling water plus 2 dashes of Angostura bitters to add that bitter note, or use a flavored tonic like Mediterranean tonic for extra citrus.
Cucumber -> Fresh mint leaves (about 8 to 10) for a cooling herbal note, or basil for a sweeter green twist.
Juice of 1 lime -> Fresh lemon juice for a slightly different sharpness, or pink grapefruit juice for a fruitier edge.

Quick tips
– Use very cold ingredients so it freezes into a better slush.
– If your blender struggles, use slightly less tonic and add it after blending to keep fizz.
– Make a honey syrup by warming equal parts honey and water if you want a richer sweetener.

Pro Tips

– Freeze cucumber puree into ice cubes ahead of time and use those instead of plain ice — they keep the drink cold without watering it down and add extra cucumber punch.
– Keep your tonic super cold and add it last, pouring slowly down the side of the glass so you dont lose bubbles; a gentle stir only, dont shake or you’ll go flat.
– Pulse the blender in short bursts and dont overblend, scrape the sides once, you want coarse slush not a smoothie, so stop early and check it.
– Brighten the flavor with a tiny pinch of salt or a squeeze more lime if it tastes dull, and if you like sweet use agave for a cleaner finish, simple syrup if you want more body.

The Best Frozen Gin And Tonic Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I turned gin, cucumber, tonic water, lime, and lots of ice into a Frozen gin and tonic that puts a playful new twist on the classic.

Servings

servings

Calories

246

kcal

Equipment: 1. Freezer or freezer compartment (to chill the glasses for about 10 mins)
2. Fridge or refrigerator (keep the tonic really cold)
3. Blender (regular or high speed, for making the cucumber-ice slush)
4. Measuring jigger or 2 oz shot glass and measuring spoons (for gin, lime, syrup)
5. Vegetable peeler (for the cucumber ribbon)
6. Paring knife and cutting board (to peel and rough chop the cucumber)
7. Citrus juicer or reamer (or just a firm hand squeeze if you prefer)
8. Long spoon or bar spoon plus a straw (for gentle stirring and serving)
9. Ice scoop or tongs (to add the packed ice without melting it)
10. Chilled serving glass (Collins or highball, already popped in the freezer)

Ingredients

2 cups ice, packed
2 oz gin (60 ml)
4 oz tonic water, chilled (120 ml)
1/2 small English cucumber, peeled and roughly chopped (about 1/2 cup)
juice of 1 lime (about 1 oz or 2 tbsp)
1/2 oz simple syrup or agave optional to taste (15 ml)
lime wheel for garnish optional
cucumber ribbon or slice for garnish optional

Directions

Pop your glasses in the freezer for 10 minutes to get them icy cold, and chill the tonic water in the fridge so it stays fizzy when you add it.
Peel the English cucumber and save a thin slice or use a vegetable peeler to make a ribbon for garnish; roughly chop the rest until you have about 1/2 cup.
Put 2 cups packed ice, the chopped cucumber, 2 oz gin, juice of 1 lime, and 1/2 oz simple syrup or agave (if you want it sweeter) into a blender.
Pulse a few times to break up the ice and cucumber, then blend on medium for about 8 to 12 seconds until you get a coarse slush; don’t overblend or it will get watery.
If the mix is too thick and the blender is struggling add 1 to 2 tablespoons of chilled tonic to help it move, pulse once or twice, but keep most of the tonic fizzy for later.
Pour the slush into your chilled glass and very gently stir in the remaining tonic water so you keep as much carbonation as possible.
Taste and adjust: add a little more simple syrup if you like it sweeter, or a squeeze more lime if it needs brightness.
Garnish with the cucumber ribbon and a lime wheel, stick a straw in, and serve immediately while it’s still a lovely frozen slush.

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.