Spring is here, and in most parts of the U.S. people are gearing up for outdoor activities and longer days of sunshine. While we tend to fight our way through mud season in Jackson, we can still create spring with drinks at home or on the go.

National Gin and Tonic Day is Friday, April 9. We have a few versions that will add some spring to your step whether that means landing in a puddle or a snowbank.

Local Director of Beverage Neil Loomis of the Fine Dining Restaurant Group created the Iberian gin and tonic as an ode to Spain’s love of the G&T.

Iberian G&T

1.5 ounces Astobiza gin

1 ounce Vieira de Sousa white port

4 ounces Fever Tree Indian tonic

Serve in a globe filled with ice and a few big squeezes of lime juice.

Loomis uses some unique products in his G&T. Astobiza, a wine producer from the Basque region that specializes in making Txakoli wines, has become an amazing distiller of gin. Vieira de Sousa is a small port wine producer that makes the rare style of white port. Fever Tree makes an array of boutique tonics, and the Indian tonic has a subtle feel which allows for the Iberian components of this cocktail to really shine.

Round Turn Distilling in Biddeford, Maine, makes coconut gin with flavors of soft juniper, hops, grapefruit and natural coconut. Bimini Coconut is available in markets on both coasts, including Massachusetts, Maine, California, New York and New Jersey, and sells direct to consumer in 41 states at BiminiGin.com with a suggested retail price of $34.99.

Elderflower G&T

Created by LyAnna Sanabria, bar program designer at Pacifico in Saco, Maine, as well as the Cocktail Club host at Round Turn Distilling

1.5 ounces Bimini coconut gin

1/2 ounce fresh lime juice

1/4 ounce simple syrup

Bar Spoon Salers gentian liqueur

Top with Fevertree elderflower tonic

Blackberries are plentiful come summer. What better way to taste them than in a delicious cocktail?

Blackberry and Sage G&T

Created by Derrin Davis, owner and executive chef at WaterFire Restaurant and Bar in Yakima, Washington

1.5 ounces Hendrick’s gin

1/2 ounce The Perfect Purée blackberry puree, thawed

1 ounce sage syrup

Splash of fresh lemon juice

Splash of tonic

1 blackberry and 1 sage leaf on a skewer

Build ingredients in a pounder glass and strain into a rocks glass. Garnish with skewer.

Fluére & Tonic (nonalcoholic)

By Nik Hannigan, global brand Educator for Fluére Drinks

2 ounces Fluere original

5 ounces Premium light tonic

Pour Fluére into highball glass. Fill with ice and top with light tonic. Give a quick stir and garnish with mint sprig.

If you just want an easy drinking, on-the-go, G&T, try Cocktail Squad’s canned G&T from the can or over ice.


Contact Debbie Rizzo via 732-7078 or entertainment@jhnewsandguide.com.

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