The traditional gin and tonic drink is transformed into a frozen, pleasant summer slushie! Use your ice cream machine to produce a smooth alcoholic slushie, or replace the water with ice and puree it in your blender. Next time, try a pineapple cooler or watermelon agua fresca.
- Frozen gin and tonic origin story
- Enter the ice cream maker
- What kind of gin and tonic water should I use?
- Does it need a sweetener?
- What should you use as garnish?
- Frozen Gin and Tonic
- Can you freeze a gin and tonic?
- Why do you put ice in gin and tonic?
- Should gin and tonic be cold?
- Can tonic be frozen?
- Is it OK to put gin in the freezer?
- Should gin be refrigerated or frozen?
- What is the perfect formula for gin and tonic?
- Should a gin and tonic be shaken?
- How do you pimp a gin tonic?
- Does ice make tonic go flat?
Frozen gin and tonic origin story
If you don’t want to read this, simply scroll down to the next heading for the recipe!
I traveled to Austin, Texas for a week in May 2019 for a work conference, and it was excruciatingly hot and humid the whole time. Every restaurant we went to had largely (or totally) outdoor seating, and I was a water junkie.
Instead of a glass, I almost begged the wait staff for full pitchers of cold water. Or just allow me to stand in their walk-in freezers. Unfortunately, no one responded.
The most refreshing experience of the vacation was when a bunch of us traveled to Loro. We had to wait a bit for our seats, so we sat outdoors in these adorable Adirondack chairs (in the shade, thank GOD).
As we waited, a few individuals went inside to the bar for some beverages and to cool down. One of my colleagues came back out at one point, drinking this white slushie drink. That seemed to be VERY REFRESHING.
So, of course, I screamed across the yard, OHMYGOD WHAT IS THAT?!, which I’m sure mortified him since the poor man lived there and there could have been others who knew him around. I just lack a filter (sorry, Josh).
He told me it was a frozen gin and tonic, something I had never heard before before and was intrigued about. We locked the place down, blah yada yada, and I had had five or six frozen gin and tonics. Oops.
But my pals were AMAZING. These went down like water, which I’m sure was due in part to my need for liquids on that trip. You could probably offer me a glass of gasoline and I would have gobbled it down.
I’ve been intending to make a frozen gin and tonic at home ever since I returned from Austin, but I despise our blender. It seems to sense my approach with ice cubes and begins shaking and seizing up before I even remove the top.
Enter the ice cream maker
Since I despise the blender, I decided to try the recipe in my ice cream machine instead. Granted, it would take a lot longer, but I was certain I’d have a beautiful slushie consistency. I was thinking about those alcoholic slushie machines you see at bars and become entranced by as you wait for your order.
Is it just me?
Why this ended up being a great idea:
- It’s straightforward. I wanted you to be able to add all of the ingredients at once and then sit back and relax as you make some tacos. Or, if it’s too hot to be alive, laying face down on the cold kitchen floor.
- It keeps the food cool. You may let it churn until it’s nice and thick, then portion off what you want and store the rest in the freezer until you’re ready to serve it. Let it to churn for a few minutes more.
When I took these photographs, I made a mistake: I selected the warmest day of the year so far (heat index 106F), and even with our central AC, you can still feel how humid and disgusting it was outdoors.
As a result, the beverages melted considerably quicker than I anticipated while photographing them.
But just keep in mind that if you prepare these on a less hot day, they’ll likely last a little longer than shown above. However, in reality, it won’t matter since you’ll probably finish the glass before it has a chance to sweat.
To be clear, I am not urging you to gulp your alcoholic beverage or binge drink. It’s referred to as hyperbole. Don’t make fun of me.
What kind of gin and tonic water should I use?
I use Fever-Tree Tonic and Aviation Gin in mine. And before you assume that I only drink Aviation Gin because Ryan Reynolds owns the brand, know that you are completely accurate.
Not totally, to be sure. I began drinking it because he purchased it, but I keep drinking it because I actually prefer the taste to other gins I’ve tried.
No, this is not sponsored. Unfortunately, Aviation Gin and Ryan Reynolds are unaware of who I am. Sadly, this is the case.
Does it need a sweetener?
I don’t have any proof, but I believe Loro added a little simple syrup to theirs. I don’t, but if you want to sweeten it up a little, add 2-4 teaspoons of simple syrup.
What should you use as garnish?
Garnishing with a wedge of lime juice and a thin slice of cucumber is certainly optional.
or tonic (since some are more floral or herbaceous than others), you may find that the tastes compliment one garnish better than the other, and you may go either way. Depending on your gin of choice,
Frozen Gin and Tonic
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Maker of ice cream
- cooled 24 oz. stonic water (we like Fever Tree especially the Elderflower flavor)
- 12 oz. cold water
- 8 oz. cold gin
- 2 ounces freshly squeezed lime juice, about 1 lime, cooled
- or cucumber slices for decoration Lemon wedges and
- Before using your ice cream machine, ensure that all of the components are cooled and that it has been suitably frozen.
- In a frozen ice cream machine, add tonic water, water, gin, and lime juice and whirl until thoroughly incorporated and slushy (about 25 minutes).
24 oz. tonic water, 12 oz. cold water, 8 oz. gin, 2 oz. freshly squeezed lime juice
- or cucumber slices, garnish with a straw, and serve immediately Enjoy!
slices of lime and
Pour or scoop into serving glasses, top with a lime wedge, and serve.