Kirsty Fields
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Strawberry & Mint Gin Cocktail Recipe

Gin Cocktail Recipe

This cocktail recipe is for a delightful drink we recommend to make in bulk and in advance for a big gathering.

It’s the recipe for the most popular cocktail from Ebony’s 21st celebrations. And has also made an appearance as a quick and simple refreshing drop at the end of a long day.

It reminds us of our travels through the Middle East, where you get minty cool refreshing drinks just about everywhere.


What you need aka the Recipe:

To serve, we used a large drink canister with a built in tap which holds up to 10 Litres. If your container is smaller, reduce the liquid amounts in the recipe, at least by half.

Prepare the fruit infusion on the morning of your party. Typically you’d be using this cocktail for an evening event, but to maximise the flavour of the strawberries and mint, infuse them into the alcohol in the morning or as early as you can on the day of your party.

It only takes a couple of minutes to do, but you’ll be glad you did it.


Early morning infusion:

Step 1: Remove the top leaves of the strawberries and roughly cut them into chunks. There’s no limit to how many strawberries you can add.

Strawberry tip: We used 2 large punnets. If you plan to serve your cocktail with a ladle you could add more strawberries. Drink canisters with taps on them don’t allow for the fruit to pour through. Adding fruit into the glasses for guests, before they add the cocktail is a great idea to get extra fruity goodness in each drink.


Step 2: Tear the fresh mint by hand. It’s really important you don’t chop the mint with a knife. By using your hands, you’ll bruise the mint leaves more allowing the flavours and oils to infuse easily (and more of them). Don’t discard the stalks, include all parts of the bunch of herbs in your drinking canister.


Step 3: Add the sugar.


Step 4: Add the entire bottle of gin.


Step 5: Get a wooden spoon and stir. Stir all the ingredients until the sugar has dissolved.

Stirring tip: If you are unsure if the sugar has dissolved, you should no longer hear the sugar granules against the glass at the bottom when stirring.


Step 6: Leave to sit in a safe place until the party starts. Put a cloth or lid on your vessel to keep flies and bugs out of it.


Strawberry and mint infusing in the gin

Our mix infused for at least six hours before the party started. During the remaining time, we’d be setting up the party space and other cocktail. We’d also by buying ice to add in to the drink canister to cool it down for serving.

The ice doesn’t need to be added into the cocktail if serving during cold weather if your soda water and diet lemonade has been refrigerated.

If individual glasses will be served with fruit by ladle, adding ice to your mix of the glass makes your drink look great! We roughly added a quarter of a bag of ice – standard petrol station sized bag – when adding in the lemonade and soda water as ours hadn’t been refrigerated.

Our party was in July – the middle of Winter in Queensland – so the ice was needed to cool the soft drink added on the night. Due to lots of catering fridge space was at a premium, so we hadn’t refrigerated it. During Summer the ice will cool the liquid just as successfully, but the drink is not as nice or refreshing at room temperature.


Just as the party is due to start, add your 2 litres of soda water. We used the cheapest home brand option from the grocery store. Our original recipe has been altered through practice. It was changed to include the lemonade instead of soda water only, as we reduced the amount of sugar added for infusing.

We realised that the sweetness of the lemonade is necessary for a perfect balance. If you intend on using soda water only, because you think you should reduce the percentage of sugar used, you’ll find that you’re cocktail is a little flat. We’ve tested this out! You will need to add a full cup of white sugar to the strawberry mint and gin for infusing (at least) to get the balance of sweetness perfect.

All you really need is pretty glassware to serve your drink in, and a friend to “Cheers!” with. Enjoy!

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