Simple spring-inspired gin and tonic using sparkling water instead of tonic for a healthier, more natural cocktail. Choose your citrus to customize the taste!


  • 2-3 full < span class="wprm-recipe-ingredient-name">Kumquats (or other citrus* // thinly sliced)
  • 1-2 Soup Sweetener (like agave nectar, maple syrup, cane sugar or honey if not vegan)
  • 2 ounces dry gin (4 tablespoons makes about 2 ounces)
  • Ice cream
  • 2-3 ounces Fizzy water or unflavored seltzer (4-6 tbsp makes about 2-3 ounces) < /li>< /ul>


  • Place kumquats, sweetener, and 1/2 ounce of gin (amount as directed in original recipe // adjust if batch size is changed) in a serving glass and puree to break down sweetener and release citrus juices. Add the rest of the gin and mix well.
  • If you don’t like the pulp/skin of citrus fruits, the Remove or strain kumquats from the drink. The whole fruit is edible so I left mine in! Otherwise, continue to the next step.
  • Add ice cream and sparkling water around the to achieve the desired beverage strength. Add 2-3 ounces for a stronger drink and 3-5 ounces for a weaker drink (amounts are as per original recipe // adjust if changing batch size).

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  • Taste and adjust sweetness and strength as needed. Optional: Garnish with more kumquat slices. Serve.
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