Best 3 Salty Lemon Gin And Tonic Recipes

Salty Lemon Gin and Tonic image

Provided by France C

Time 10m

Yield 1

Number Of Ingredients 5

¼ preserved lemon
2 fluid ounces gin
2 cups ice cubes, or as needed
4 fluid ounces tonic water (such as Fever Tree)
1 small sprig fresh rosemary

Steps:

Remove the pulp from the lemon with a sharp knife and discard, saving the peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 14.3 g, Fiber 0.8 g, Sodium 3106.4 mg, Sugar 11.5 g

Gin and Tonic image

Provided by Cubby

Time 3m

Yield 1

Number Of Ingredients 5

Steps:

Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 12.6 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.7 mg, Sugar 11.1 g

Gin And Tonic Cured Salmon Recipe by Tasty image

Provided by Tristan Fisher

Time P1DT40m

Yield 4 servings

Number Of Ingredients 22

1 ½ lb salmon fillet
2 cups beetroot, grated
1 bunch fresh dill, finely chopped
½ lemon grated lemon zest
15 mL lemon juice
½ cup sea salt
½ cup caster sugar
40 mL gin
4 tablespoons olive oil
1 onion onion, finely chopped
½ cup tonic water
½ cup caster sugar
1 cup fresh coriander, finely chopped
¼ cup red chilli, finely chopped
¼ cup lime juice
1 oz white wine vinegar
20 g fresh ginger, grated
2 tablespoons honey
2 tablespoons corn flour
1 lime lime zest
1 teaspoon sea salt
1 pinch of black pepper

Steps:

In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water and cornstarch. Mix well on a medium heat for 2 minutes, reduce to a low heat and simmer for 20. Remove from heat and empty into an airtight jar or container.
Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
Serve with salad and the lime tonic pickle

Nutrition Facts : Calories 644 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 5 grams, Protein 25 grams, Sugar 61 grams