London Green & Tonic at Home: A&D’s Cucumber-Mint Spin on the Classic G&T

Craving a bright, refreshing G&T you can batch for a long weekend, beach day, or backyard BBQ? The London Green & Tonic delivers exactly that. This Anchor & Den favorite infuses gin with English cucumber, fresh mint, and lime for a crisp, herbaceous take on the classic—easy to prep, simple to scale, and a joy to serve. Below, you’ll learn exactly how to make the London Green & Tonic at home, including tools, precise steps, batching tips, and garnish ideas.

What is the London Green & Tonic?

The London Green & Tonic is a cucumber-and-mint G&T built for batching and effortless entertaining. It combines muddled English cucumber, fresh mint leaves, lime juice, simple syrup, and gin, rested overnight for maximum infusion, then served over ice and topped with tonic. It’s a super-refreshing crowd-pleaser and a signature Anchor & Den approach: approachable, inventive, and perfect for warm-weather sipping.

Ingredients & Tools

Shopping list (makes 10 cocktails)

• 1 bottle of Tanqueray Gin/15oz (half the bottle)
• 2 whole English cucumber (1 for muddling, 1 for garnish)
• A bunch of fresh mint
• 5oz of fresh lime juice
• 5oz of simple syrup (half white sugar, half water)
• 1 six-pack of fever-tree tonic

Tools you’ll need

• Measuring cups (or a jigger)
• Strainer
• Potato peeler (for cucumber ribbons)
• Rolling pin (for light crushing when needed)
• A large jug (big enough to build and infuse the batch)

Step-by-Step: How to Make the London Green & Tonic

Follow these steps for a clean, consistent result. The quantities below are designed for 10 cocktails.

1. Prep the cucumbers

   • Chop the first English cucumber into 1 cm cubes; set aside.
   • With a potato peeler, slide lengthwise along the second cucumber to create long peel ribbons for garnish. Make about 12 ribbons.

2. Prep the mint and lime

   • Pick mint leaves off the stems. Plan for about 4 mint leaves per cocktail (total ~40 leaves).
   • Halve your limes horizontally and squeeze the juice into a separate container until you have 5oz.

3. Make simple syrup (equal parts)

   • Add 5oz (150g) white sugar to a measuring cup.
   • Add an equal part of warm water; stir until fully dissolved. That’s your simple syrup.

4. Build the batch

   • In a large jug, add: the chopped cucumber, 5oz simple syrup, and 5oz lime juice.

5. Muddle

   • Thoroughly muddle the cucumber to release its juice and aroma.

6. Add and activate the mint

   • Take a handful of mint (about 40 leaves total). Smack the mint by clapping it between your hands to release aromatic oils; add to the jug.

7. Add the gin

   • Pour in 15oz of gin (1½ oz per person).

8. Infuse overnight

   • Cover the jug with plastic wrap and refrigerate overnight to let the flavors combine and infuse into the gin.

9. Strain and pack to serve

   • Before serving, strain the mixture into a clean container to remove cucumber pieces and mint.
   • Pack your fever-tree tonic and the cucumber ribbons in a sealed container—ready to go.

10. Serve

    • Pour 2½ oz of the strained mixture over ice.
    • Top with half of a bottle of fever-tree tonic.
    • Garnish with a cucumber ribbon. Enjoy!

Why this cucumber–mint G&T works

• Cooling and crisp: English cucumber adds a fresh, cooling backbone. Mint provides a bright herbal lift that pairs naturally with gin’s botanicals.
• Balanced acidity and sweetness: Lime juice adds zesty structure; simple syrup rounds the edges for a smooth, sessionable sip.
• Infusion improves depth: Resting overnight allows cucumber and mint oils to fully integrate into the gin, amplifying aroma and flavor.
• A&D’s gin-forward ethos: Anchor & Den loves crisp, herbaceous cocktails and experiments with garnishes that mirror gin botanicals—think grapefruit, blackberry, or rosemary. This recipe channels that same apothecary-inspired spirit in a simple, make-ahead format.

Pro tips, batching & garnishes

• Mint technique matters: Smacking mint (rather than over-muddling it) releases aromatic oils without pulling out bitter notes.
• Keep it cold: A fully chilled batch plus cold tonic keeps bubbles lively and the drink ultra-refreshing.
• Fancy ice for flair: A&D is known for fancy ice—large-format cubes or spheres that melt slower. Pick up ice molds at your local supermarket or online for cleaner dilution and a polished look.
• Cucumber ribbons 101: Use a potato peeler to make long, thin cucumber ribbons. Coil one inside the glass for a beach-house garnish.
• Transport-friendly: Strain the mixture before you head out. Pack tonic separately and add just before serving for maximum fizz.
• Garnish ideas to explore: While cucumber ribbons are the signature here, A&D also plays with botanically aligned garnishes like grapefruit, blackberry, or rosemary—especially fun when you’re exploring different gin styles.

FAQs

What gin and tonic should I use?

• The batch recipe calls for Tanqueray Gin and fever-tree tonic.

Can I make the London Green & Tonic ahead of time?

• Yes. In fact, overnight infusion is part of the method and deepens the cucumber–mint character.

How do I make simple syrup for this recipe?

• Combine equal parts white sugar and warm water; stir until dissolved. For this batch, use 5oz sugar and 5oz warm water.

How do I serve each drink from the batch?

• Pour 2½ oz of the strained mixture over ice and top with half of a bottle of fever-tree tonic. Garnish with a cucumber ribbon.

Can I scale it down for a single serve?

• Use the same approach: muddle cucumber, add ½ oz lime juice, ½ oz simple syrup, 1½ oz gin, a few smacked mint leaves; shake or stir with ice, strain over fresh ice, then top with tonic.

More ways to sip the A&D way

• Love gin? Explore A&D’s perspective on styles and garnishes in our gin features—perfect for finding your next favorite G&T.
• Into DIY drinks? Check out A&D’s homemade sodas (like Pineapple & Hibiscus or Homemade Ginger ale) for syrup techniques you can repurpose for creative cocktails and mocktails.

Conclusion

The London Green & Tonic is everything you want from a warm-weather G&T: cool cucumber, bright mint, balanced lime, and the ease of a make-ahead batch. Follow the steps above and you’ll have a bar-quality pour that’s ready for your next beach day, BBQ, or long-weekend get‑together.

Ready to keep exploring? Mix a batch this weekend, and if you’re on Grand Cayman, stop by Anchor & Den to discover our gin-forward cocktail craft and explore our selection of unique and classic gins.