A&C G&T Recipe | Abel & Cole


Cooking time
Serves6 people
Vegans Gluten-free diets
2 ratings


  • 2 pears
  • 100g caster sugar
  • 125ml cold water
  • A few sprigs of rosemary
  • A squeeze of lemon juice
  • Ice
  • 180ml Juniper Green Dry London Gin
  • Six O'Clock Indian Tonic Water

Prep: 15 mins | Cook: 5-8 mins + 1 hr infusing

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1. Core one of the pears for the syrup and roughly chop it. Pop it in a pan with the sugar, water and 1 large rosemary sprig. Cover and cook over a medium heat, stirring now and then, for 5-8 mins till the pear has broken down and is really soft. Take off the heat and leave for 1 hour to infuse.
2. Strain the liquid through a sieve, pressing down to squeeze as much juice as possible out of the pear. For a really smooth syrup, you can strain the syrup for a second time, lining the sieve with muslin to catch any pulp, but it's not essential. Chill till needed.
3. To assemble the G&Ts, thinly slice the other pear, on a mandolin if you have one, and toss with a little lemon juice. Fill glasses with ice. Pour 30ml gin into each glass. Top up with tonic water. Add 1-2 tsp syrup to each glass and stir to mix the gin, tonic and syrup. Slide in a slice or two of pear and a sprig of rosemary (stripping the leaves from the bottom half of the sprig). Serve straight away.
4. Tip: You’ll have leftover syrup. It will keep in the fridge for around a week, or you can freeze little shots of it in ice cube trays, ready for adding to your G&Ts in the future. It's great by itself with soda water, or drizzle over yogurt and serve with chopped fruit.
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