Dogs dream in black and white, humans dream in colour, and very special humans dream in gin.
If you’re one such special human, then pay attention; for years, you’ve probably lamented over the fact that G&T – unlike the likes of champers and vodka (hello there, Bloody Mary) – has yet to find its way on to boozy brunch menus.
Now, at last, that’s about to change, and it’s all thanks to a brand-new G&T recipe that’s started trending on Instagram.
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It’s time to say hello to the Turbo G&T – aka the drink of superheroes.
The drink has captured the imaginations of social media users and foodies everywhere – and it’s all thanks to its unusual flavour pairings.
Think a heady mix of gin, tonic, and… coffee.
Trust us on this one.
The botanicals in the gin, not to mention the bitterness of the tonic, really stands up to the naturally sweet and smooth flavours of cold press coffee – making it taste absolutely phenomenal.
And, as an added plus, the caffeine gives a pretty epic energy boost, too.
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If all of this has tempted you to whip up a Turbo G&T for yourself, then you’re in luck; the Gin Foundry have unveiled the recipe on their website.
First of all, you need to prepare ahead of time; you need to steep the coffee in cold water overnight (or, at the very least, for 16 hours).
This prevents it from picking up “the acidity that you’d expect from a cup of joe”, instead creating something rich, mellow, and deliciously moreish.
Once this is done, you can muddle your cold brew with gin, ice, and tonic, for a tall, tart, treat of a brunch-time cocktail.
“We recommend either using a classic gin or a citrus forward gin in a Turbo G&T,” explain the taste experts at Gin Foundry. “The coffee wants to dominate the mix and you need either some fresh acidity or big punchy juniper core to balance it out.”
You can find the full recipe below:
- 35ml Gin (Gin Foundry uses Sipsmith at Junipalooza)
- 10ml Sandows Cold Brew Coffee
- Tonic water
- Lemon peel to garnish
- Pour the gin over ice into a Collins glass.
- Add the cold brew coffee, then top up with tonic water and garnish with a long lemon peel.