No 209 Gin Cocktail Recipes for International Gin and Tonic Day‏

To celebrate the highball's past and future, Ginae Says recommends No 209 Gin. We've tried it.  Smooth!

Early-19th century origins of the gin and tonic are well-documented. Smart British sailors would mix gin, sugar and citrus with the quinine water that they were already drinking on a daily basis.  They believed it to ward off malaria. This is how the cocktail classic was born. Every April 9th, San Francisco’s Distillery No. 209 and Ginthusiasts around the world celebrate the iconic highball on International Gin and Tonic Day.

GIN & TONIC:

Botanical Gin & Tonic by Suzanne Miller
  • 1.5 oz. No. 209
  • 3-4 oz. Fever Tree Indian Tonic
  • Botanical Infused Ice Cubes 

Method: Add gin to glass, followed by cubes. Add tonic. Garnish with lime twist.
Method for Botanical Cubes: Settle on desired botanicals. Rose petals, lavender, citrus zest, citrus flesh, cinnamon stick, seasonal fruits, cloves, coriander seed, peppercorns, whatever you like. Next, boil water and then COOL COMPLETELY. Chilled is even better. This process removes impurities and improves clarity in the ice itself. Arrange botanicals to your preference in ice trays. Fill with water and freeze.

Basilica by Suzanne Miller
  • 2 oz. No. 209 Gin
  • 4 oz. Fever Tree Indian Tonic (or Naturally Light India Tonic)
  • 2-3 Cinnamon Sticks
  • 1 Star Anise Orange Zest
  • Juniper Berries
  • Pink Peppercorns
  • Mint 

No 209 Gin Cocktail Recipes for International Gin and Tonic Day‏ Method: Add gin and tonic over large ice cube. Add large mint sprig, cinnamon sticks, star anise, orange zest, juniper berries and pink peppercorns to glass.

Costa Brava by Suzanne Miller
  • 2 oz. No. 209 Gin
  • .5 oz Juice of Nectarine or White Peach
  • 4 oz. Mediterranean Tonic
  • Dried Cranberries
  • Black Peppercorns
  • Sliced Nectarine or White Peach

Method: Add gin, juice and tonic over ice. Add dried cranberries, black peppercorns and sliced fruit to glass.

Flor Limón by Suzanne Miller
  • 2 oz. No. 209 Gin
  • 4. oz. Elderflower Fever Tree Tonic
  • Edible Flowers
  • Lemon Zest
  • White Peppercorn

Method: Add gin and tonic over ice. Add dried pineapple rings, rosemary sprig and juniper berries to glass.

Frambuesa Fresca by Suzanne Miller
  • 2 oz. No. 209 gin
  • 1 T Lemon Curd
  • 4 oz. Bitter Lemon Fever Tree Tonic
  • 3 Raspberries
  • Lemon Thyme
  • Grapefruit Zest

Method: Shake lemon curd and gin over ice and strain into glass over ice. Add tonic. Garnish with raspberries, grapefruit zest, and large sprigs of lemon thyme to glass.

Palma Capitale by Suzanne Miller
  • 2 oz. No. 209 Gin
  • 1 oz. Jicama Juice (buy sliced jicama and use the juice)
  • 4 oz. Mediterranean Tonic
  • Cinnamon Stick
  • Pink Peppercorns
  • Lime Wedge
  • Jicama Stick

Method: Add gin, jicama juice and tonic over large ice cube. Add cinnamon stick, pink peppercorns, lime wedge and Jicama stick to glass.

Refresco de Limón by Suzanne Miller
  • 2 oz. No. 209 Gin
  • .25 oz. Lemon Juice
  • 4 oz. Bitter Lemon Fever Tree Tonic
  • Strawberries, sliced
  • Basil

Method: Add gin, lemon juice and tonic to glass over ice. Add sliced strawberries and a large sprig of basil to glass.

San Francisco Gin & Tonic
  • 1.5 oz. No. 209 Gin
  • 3-4 oz. Fever Tree Indian Tonic
  • 6 Juniper Berries
  • .5 oz. Grapefruit Juice
  • Rosemary Sprig

Method: Add gin to glass, followed by ice cubes. Add tonic, juice, juniper berries and rosemary sprig.

About No 209 Gin:

No 209 Gin (92 Proof) is an award-winning spirit, handcrafted in small batches by Master Distiller and Ginerator Arne Hillesland.  The gin is then distilled five times.  It is made with 8 natural botanicals from four continents.  


To get your No 209 Gin, you may search online from the 209 website.  We also found it here for $25.99.  Other sites were more expensive or had some weird steps-to-go-through to buy.

Back to Top