Gin & Tonic Jelly

I have been experimenting with cooking this weekend. It has mostly been driven a copy of Heston Blumenthal at Home that my wife bought for me, but this particular gem was a concoction of my own devising. The book talks about gelling agents a lot and I am going to try the Whisky Gums (and adapt it to make Gin Gums too), but while I wait for my silicone sweetie moulds to arrive from ebay, I tried my hand at a Gin & Tonic Jelly.

Gin & Tonic Jelly

Gin & Tonic Jelly

Gin & Tonic Jelly

Serves: one (simply scale the ingredients for greater numbers).

Use a gin with a lot of flavour. The jelly is going to be chilled and there is going to be little effervescence to drive that nose-resident taste.


  • 50 ml Tanqueray Gin
  • 150 ml Fever-Tree
  • 2 sheets of leaf gelatine
  • Lime


Immerse the sheets of gelatine in cold water and allow to soften (about 5 mins).

Take a third of the tonic water (50ml) and heat in a saucepan; do not allow to boil but bring it to around 60ºc (hand-hot). Lift the gelatine from the water and squeeze-out any excess water before dropping into the hot tonic water. Stir until completely dissolved.

Gently pour the rest of the tonic water and gin into the pan. Squeeze in a few drops of lime juice from the lime. Stir gently to mix. It’s important to treat this mixture very gently as the less fizz you lose, the more there will be in the set jelly.

Gently decant into a wine glass or an individual pudding basin.

Cut a slice of lime and drop into the mixture. Refrigerate for at least six hours.

Unless eating from the glass, hold the mould in fairly warm, to hot, water for anywhere between 2 and 30 second (depending on the conductivity of your mould) before unmoulding and serving with wedges of lime.


I used 2.5 sheets of gelatine as I understand that gelatine can be damaged by acids and produce a softer set. However, this produced a very firm jelly, so I reduced the quantities accordingly for the recipe above.

The finished jelly was fantastically clear and looked great with that slice of lime embedded at the bottom. The flavours of the G&T were captured very well and there was a slight effervescence on the tongue as the jelly melted in the mouth.

Ultimately, you can do this with any drink; I can imagine a mojito working very well and I might have to try a negroni, just to see what it’s like.

Have fun.



4 thoughts on “Gin & Tonic Jelly

  • June 4, 2012 at 3:25 am

    What about the gelatine weight? there are several gelatine sheets in the market. usually you can find the 2gr. or the 5gr. gelatine sheets. Check the “Texturas” for different gelling agents as well…

    • June 18, 2012 at 9:28 am

      I don’t know about gelatine weight. There is nothing on the packaging or the recipe I used to suggest a weight. I used Dr. Oetker Fine leaf Gelatine, Platinum Grade (I suspect the grade refers to the purity though).

      You can probably work out which you need as the instructions usually say how many sheets you need to set a volume of liquid. So, following the packet instructions should let you adapt the recipe according to your gelatine weight.

  • September 9, 2012 at 9:25 pm

    I’ve been experimenting with Madam Geneva’s style “Jam” cocktails lately and you’ve got me wondering if a jam/jelly similar to the one you conceived here [or the G & T marmalade] would work well.

    Perhaps your recipe could be adapted or modified to something a bit more “creamy” a la a jelly, but still retain its Gin and Tonic flavor. Or perhaps more crazy, a pure tonic jelly?

    Anyway, food for thought. Got me thinking.

    • September 10, 2012 at 10:10 am

      Hi Aaron,

      Food for thought indeed.

      Just for absolute clarity (for the international audience), the “jelly” referred to in this post above is a “jello” in this USA; it’s a gelatine-set dessert. In the UK we use the term “jelly” for both this and a filtered sugar-based pectin-set preserve (jam without the bits), although this second definition is slightly less common.

      Gin really doesn’t respond too well to heating; it loses most of its flavour very quickly. This isn’t that surprising given how it is made. This does, however, pose some interesting challenges when using gin in something like jam – I guess you would need to add the gin after cooking and before (or during) bottling to maintain as much flavour as possible.

      I must try a “Madame Geneva” style G&T with the G&T marmalade to gee how I get on. I have a feeling it will be very citrusy as the marmalade is lime-based and there will need to be more acid added to balance the sugar. Maybe pure citric acid would work, instead of the lemon juice?

      Now you have got me thinking.



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