In preparation for National Gin & Tonic Day (Sunday April 9) we visited DIAGEO’s New York City Headquarters to chat with the Tanqueray brand experts about the upcoming products and a variety of Tanqueray Gin & Tonic serves featuring the core portfolio offerings of Tanqueray London Dry Gin, Tanqueray No. TEN, Tanqueray Sevilla Orange and Tanqueray Rangpur.

Below you can find the recipes to all the cocktails served and make the best of this special Easter Sunday.

Lemon Rosemary T&T
Ingredients: oz Tanqueray London Dry Gin

• 6.5 oz Tonic Water

Glassware: Copa Glass

Garnish: Lemon Wedge & Rosemary Sprig

Method: Add all ingredients to a copa glass filled with cubed ice. Garnish and serve.

Pink T&T
Ingredients: 

• 1.5 oz Tanqueray No. TEN
• 2.5 oz Pink Grapefruit Juice
• 2.5 oz Tonic Water

Glassware: Highball Glass

Garnish: Pink Grapefruit Wedge

Method: Add all ingredients to a highball glass filled with ice. Stir briefly, garnish and serve.

Tanqueray Rangpur & Tonic with Ginger & Bay Leaf
Ingredients: 

• 1.5 oz Tanqueray Rangpur
• 6.5 oz Tonic Water

Glassware: Copa Glass

Garnish: Ginger & Bay Leaf

Method: Add all ingredients to a copa glass filled with cubed ice. Garnish and serve.

Texas T&T
Ingredients: 

• 1.5 oz Tanqueray Sevilla Orange
• 1 Clementine Mandarin Orange Wedge (squeezed)
• 0.5 oz Sage-Infused Simple Syrup
• 1 Dash Wild Hibiscus Syrup
• 1 Dash Blood Orange Bitter
• 3 oz Tonic Water

Glassware: Highball Glass

Garnish: Orange Wheel & Sage Sprig

Method: Muddle orange wedges with sage-infused simple syrup. Add a dash of blood orange bitters. Add Tanqueray London Dry Gin. Add a splash of tonic. Pour over ice, then garnish with an orange wheel and a sprig of sage.