We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Christmas-spiced G&T
Serves: 8-10
Prep time: 10 minsTotal time: 
Recipe photograph by Rob Streeter
Christmas-spiced G&T
Garnish each glass with slices of clementine and a corkscrew curl of peel for a nod to the festive party season
Serves: 8-10
Prep time: 10 minsTotal time:
See more recipes
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Ingredients
- 3 clementines
- 8 cloves
- 150g caster sugar
- 1 x 700ml bottle of gin
- 3 x 1 litre bottles of tonic
To serve
- a few dashes of orange blossom water (optional)
Step by step
-
Pare the clementine zest with a veg peeler and push into a large sterilised* jar or bottle; reserve some peel for decoration. Add the cloves and sugar and then pour in the gin. Put the lid on, shake, and leave to infuse in a dark place or out of direct sunlight for 4 hours or overnight.
Tip* Sterilise jars for 5 minutes in the oven (190°C, fan 170°C, gas 5).
-
To serve, strain the gin into glasses filled with ice and top up with your required amount of tonic. We love to add a splash of orange blossom water (use sparingly) and garnish each glass with slices of clementine and a corkscrew curl of peel.
-
If you’re not using all of the gin and plan to store it for longer, strain into a clean bottle and remove all the aromatics.
Jackson & Levine Round To Ours is out now.