International Gin & Tonic Day: The classic cocktail gets a makeover

By Chris Daniels

The famed gin & tonic has been immortalized by singers such as Billy Joel and rock bands like Oasis. And while the bevy James Bond is most famous for is his "shaken not stirred" vodka martini, the suave spy has also enjoyed his fair share of G&Ts. In honour of International Gin & Tonic Day on April 9, we turned to Colin Turner, mixologist at REDS Midtown Tavern (home to a bespoke gin and tonic menu!) for some unique twists on the classic cocktail. "It can be personalized in so many different ways today, including with different flavour profiles of gin," says Colin. "Botanicals can also add a hit of aroma." See how exotic spices and fruity add-ons breathe new life into the timeless tipple.

Lemon Thyme G&T

REDS Midtown Tavern Lemon Time

A bright and refreshing gin & tonic. The unique flavour of Dillon’s unfiltered gin combined with the tangy zip of Fever Tree Lemon Tonic, the spicy cassia pod and the intoxicating fragrance of fresh thyme make this one a spring and summer go-to!


  • • 1.5 oz. Dillon’s Gin
  • • 1 Bottle of Fever Tree Lemon Tonic
  • • 3 drops Fee Brothers Grapefruit Bitters
  • • 1 Cassia Pod
  • • 1 Sprig of Fresh Thyme


In a large goblet glass, add gin, bitters and cassia pod. Fill with ice and pour Lemon Tonic. Add a sprig of fresh thyme on top for a fragrant garnish.

Foxy Lady

REDS Midtown Tavern Foxy Lady

The Foxy Lady is cool and refreshing with unexpected mint and floral notes. The cucumber and strawberry pair well with the spicy/sweet Mediterranean Tonic and the unique flavour of Hendricks Gin.


  • • 1.5 oz. Hendricks Gin
  • • 1 bottle of Fever Tree Mediterranean Tonic
  • • 1 thinly-sliced strawberry
  • • 3 cucumber wheels
  • • 3 drops Fee Brothers Mint Bitters
  • • 3 drops Fee Brothers Rose Water
  • • 1 orange peel
  • • 2 pink peppercorns


In a large goblet, add ice. Measure gin and pour in. Add cucumber, strawberry, mint bitters and rose water. Pour tonic. Using your fingers, lightly crush peppercorns and drop in. Pinch orange peel overtop to release the oils; twist and add in on top. Enjoy!

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