What’s a more quintessential summer sipper than a bright, botanical gin and tonic? How about a frozen version? “There is no better drink to kick off your summer,” says Garth Poe, the bar manager at Chattanooga’s Main Street Meats, a beloved butcher shop and restaurant co-owned by Erik and Amanda Niel. In a riff on the classic gin and tonic, Poe’s slushy concoction utilizes tonic syrup (instead of tonic), Lillet Blanc, and fresh lime juice. The Lillet’s honey, lemon, and floral notes lend a softer experience and add balance. “This cocktail is crisp, clean, and cool…it’s the way to make a gin and tonic even more refreshing,” he says.
Poe shares the simple recipe below.
