I’m sure you will agree that South Africa has the perfect climate for drinking gin & tonic. Our warm, summer afternoons and citrusy sunsets plead for the refreshing drink.

I love how the gins of South Africa have different characteristics like the various provinces of our country. The Western Cape initially led the way in local gin-making, with fynbos seeped Inverroche. Gauteng followed with the likes of Ginifer and Westcliff, infused by the flavours of the Faraday Muti Market. So diverse and interesting.

It’s a few years later, and the local options are plenty. In fact, it’s hard to keep up with the new entrants. But one thing that the new, multiple gin-bars prove, is that the traditional gin & tonic with a slice of lemon, has received a facelift. Exotic infusions and cocktails are now the trend.

I gave my friends at Dry Dock Liquor in Parkhurst a call to find out what their favourite gins of the moment are. Unsurprisingly, the top sellers are mostly South African produced.

1. Flowstone Gin made in the Cradle of Humankind with African botanicals. It comes in three variants Bushwillow, Wild Cucumber and Maroela.

2. Clemengold Gin, infused with SA’s most famous mandarin. Made in Salt River, Cape Town.

3. Musgrave Pink Gin, delicately made with rosehips and rose water in Cape Town.

4. Malfy Italian Gin, distilled with lemons. A more traditional tasting gin with extra citrus “zing”.

GIN INFUSIONS AND COCKTAILS

So, once I found out which gins everyone seems to be buying, I set out to try and find some interesting recipes for drinks that will wow your friends when they next visit for sundowners.

In these recipes, I recommend using regular Indian tonic.

MUSGRAVE ROSE DELIGHT

Made with:

Musgrave Pink Gin & tonic

“Rose” ice cubes (put rosebuds/petals in ice trays, fill with water and freeze. Large blocks work best.)

Cucumber strips

Raspberries and

Vietnamese mint (regular mint also works fine)

CLEMENGOLD SERIOUS CITRUS

Made with:

Clemengold Gin & tonic

Blood orange half-slices

Lavender flowers and

Cloves inserted into the blood orange (tip: poke little holes with a sharp knife, insert the cloves into the blood orange and pop them in the microwave for a few seconds. The heat releases the aromas.)