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Herbal Infused Gin & Tonic for the Holidays by Dejon Gee and Sonya Coppadge

by Team Tamron




For 1 cocktail:

  • 2 ounces of gin ( Can substitute vodka or Rum if desired )
  • 3 ounces of tonic water
  • 2-3 ounces of herb infused simple syrup
  • Choice of garnish (lemon twist/wedge, lime twist/wedge, rosemary, thyme, mint, or
  • basil)


  1. Add gin to a highball glass filled with ice.
  2. Add herb infused simple syrup and tonic water; stir to combine.
  3. Garnish with citrus wedge/twist or herb sprig.

Herb infused simple syrup:

Prep Time : 5 mins

Cook Time : 5 – 10 min

Stand Time : 20 min

Chill : 3 hours (If you’re like us and your guest are on the way, put the jar in the freezer

for a quick chill!)

Yields : Makes about 1 1/2 cups (enough for about 6 cocktails)


  • 1 cup of sugar
  • 1 cup of water
  • 8 – 10 5” sprigs of your herb of choice (Rosemary, Basil, Thyme, or Mint)


  1. Combine the sugar, water, and herbs into a medium saucepan.
  2. Place on medium-high heat and bring to a boil.
  3. Stir periodically until the sugar is dissolved, then remove from heat.
  4. Let stand for 20 min.
  5. Remove herb sprigs and pour mixture into an airtight container or jelly jar.
  6. Label jars with name of syrup (i.e. rosemary simple syrup) and chill for 3 hours.
  7. Herb infused simple syrup can be refrigerated for 3 – 4 weeks.

Tip/variations : Add your herb infused simple syrup to ice tea, lemonade, hot tea or coffee!

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