Cool and Spicy G&T

Cool and Spicy G&T

This spin on the classic gin and tonic starts by pairing a crisp London-style gin with citrus-scented Lillet, an aromatic wine similar to vermouth. The gin is infused with cool cucumber flavors, which balance nicely with the spice and piquancy of pepperoncini. Recipe provided by cocktail and spirits writer Michael Dietsch.

  • prep
  • 1 servings


  • 2 oz cucumber-infused gin (see recipe below)

  • 2 oz Lillet Blanc

  • 2 teaspoons brine from jar of Lindsay Whole Golden Greek Pepperoncini

  • 2 oz tonic water

  • Pepperoncini, for garnish

Cooking Directions

  1. Fill a tall drinking glass or large wine goblet with ice. Add gin, Lillet, and pepperoncini brine. Stir well to combine. Add tonic water, and stir gently to combine. Add garnish.

  2. To make cucumber-infused gin, one sliced, medium cucumber to a large jar. Use a spoon to just slightly crush the cucumber. Cover with 6 ounces London-style gin (Tanqueray, Beefeater, or Bombay, for example). Let stand on the countertop for at least one day, and up to three days, shaking periodically. Strain.

    * Prep time shown at top doesn't include time to create infusion in step 2.