An unusual but utterly refreshing twist on a classic G&T, this Apple Chai Gin and Tonic works particularly well with our smooth Surrey Dry Gin. A homemade apple chai syrup does all the heavy lifting, warming spice against crisp apple and juniper.
For the Apple Chai Syrup
- 2 chai tea bags
- 1 cup warmed apple cider
- 1 cup Demerara sugar
Steep the tea bags in the warmed apple cider for 3-5 minutes, then stir in the Demerara sugar until dissolved. Leave to cool.
For the Drink
- 50ml Batts Hill Surrey Dry Gin
- 25ml apple chai syrup
- Fever-Tree Premium tonic water, to top up
- A star anise pod, to garnish
Method
- Fill a tall highball glass with ice.
- Add the Batts Hill Surrey Dry Gin and apple chai syrup.
- Top up with tonic water and stir gently to combine.
- Garnish with a star anise pod.
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