Drinks

Fiona Beckett’s Not G&T

"Although I love a G&T, I’m convinced that many of the things that make it so appealing – the tonic, the ice, the garnish, the glass – can be replicated in an alcohol-free drink. So much of a drink is about presentation"

10 minutes, plus cooling time prep, 15 minutes cook

Serves 1

Ingredients

4–5 ice cubes

2 slices each of orange and lemon

2–3 juniper berries

75ml (5 tablespoons) Juniper Syrup (see below)

Tonic water (I like Fever-Tree Naturally Light), to top up

FOR THE JUNIPER SYRUP (MAKES 450ML)

400g granulated or caster sugar

475ml water

15 juniper berries, lightly crushed

Finely pared rind of 1 unwaxed lemon

Finely pared rind of 1 unwaxed lime

Method

To make the juniper syrup, put the sugar in a saucepan and add the measured water. Heat over a low heat, stirring occasionally, until the sugar has completely dissolved.

Add the juniper berries and citrus rinds and bring up to just below boiling point, then simmer for 10 minutes. Take off the heat and leave to cool.

Strain the syrup through a fine sieve into a wide-necked jug or bowl. Pour through a funnel into a sterilized bottle or jar, seal and store in the refrigerator for up to 2 weeks.

To make the NG&T, add the ice to a large glass, followed by the slices of orange and lemon and juniper berries, then pour in the juniper syrup. Top up with tonic water and serve.

Tip: You can buy juniper-flavoured spirit substitutes online instead of making juniper syrup, if you prefer.