Charred Lemon, Rosemary and Coriander Gin and Tonics

Here we are, 3 weeks into July, and it’s hotter than ever here in Fort Lauderdale. Bring on the cocktails! I have another gin-based summer cocktail this week: Charred Lemon, Rosemary and Coriander Gin and Tonics. It’s a new take on a classic, and I’m excited to find out if I like a gin and tonic with lemon instead of lime!

This Charred Lemon, Rosemary and Coriander Gin & Tonic is something special! The flavours are so perfectly balanced and it makes a very beautiful start to the evening/afternoon. Well to any occasion!!

Recipe Author: Claire at Sprinkles & Sprouts
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The Ingredients

When I made this recipe for the first time, I was in love with the light taste of the Prairie Organic Gin. I really wanted to try it with tonic water since it has such a strong taste. I was curious to see if it would overpower the gin, and it did not. In fact, it made a very smooth drink. I think I’m turning into a gin person…

Fast forward to 2021, and I’m revisiting my old posts and their, um, not-so-great photography. I decided to remake these Charred Lemon, Rosemary and Coriander Gin and Tonics, but this time I only had a bottle of Hendrick’s on hand. Darn it all! But now I can now tell you without a doubt that Hendrick’s works just as well as Prairie in this cocktail.

Charred Lemon, Rosemary and Coriander Gin and Tonic Ingredients
Gin, tonic water, coriander seeds, rosemary, lemons, and mixed peppercorns

The Process

You’ll want to char the lemons and give them plenty of time to cool before you add them to your cocktail. I didn’t and ended up melting the ice cubes in my first attempt pretty fast.

Also, make sure the skillet is very hot before adding the lemons so you get a nice char on them. It really affects the flavor (in a good way), and they smell divine!

Tip: Put peppercorns into a plastic bag before you crush them. I used a zippered sandwich bag to keep things neat and a meat mallet to crush them.

Variation

Slightly crush coriander seeds with the peppercorns and squeeze lemon a little before adding tonic. It increases the taste of both but still lets the gin stand out. I preferred my cocktails this way.

Charred lemon wedges in a cast-iron skillet
Charred lemon wedges in a cast-iron skillet

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
You do need to plan a little for this cocktail so the charred lemons can cool. That said, the rest goes quickly, and I had a cocktail with garnish in 3 minutes. I didn't taste the rosemary, coriander, or lemon too much in my first attempt. I tried a second with slightly crushed coriander and a squeezed lemon wedge. The tastes were subtle, but I still didn't taste the rosemary. Overall, though, the drink was very smooth and refreshing with the gin being the stand-out taste. The only down side was having to spit out the coriander and peppercorns, even when using a straw. Just keep a napkin handy, and you'll be fine.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Charred Lemon, Rosemary and Coriander Gin and TonicsYou do need to plan a little for this cocktail so the charred lemons can cool. That said, the rest goes quickly, and I had a cocktail with garnish in 3 minutes. I didn't taste the rosemary, coriander, or lemon too much in my first attempt. I tried a second with slightly crushed coriander and a squeezed lemon wedge. The tastes were subtle, but I still didn't taste the rosemary. Overall, though, the drink was very smooth and refreshing with the gin being the stand-out taste. The only down side was having to spit out the coriander and peppercorns, even when using a straw. Just keep a napkin handy, and you'll be fine.