Yash Lakhan
April 02, 2025
Adding a cumin infusion to the popular G&T cocktail provides a unique flavour for the Indian summer. Unlike directly adding cumin, the process of infusion extracts its earthy notes and combines it with gin’s botanicals in a more cohesive manner to bring out the spice’s warm character without overriding the drink’s foundational essence.
30 ml gin 120 ml tonic water ¼ teaspoon toasted cumin seeds Ice cubes Lemon wedge, for garnish
Toast the cumin seeds in a dry pan until fragrant before taking it off heat and allowing to cool completely prior to use.
Add the toasted spice to a glass filled with gin, and allow to steep for a few minutes in order to draw out its earthy flavours.
Strain the spirit and transfer to a serving glass filled with ice cubes; pour in tonic water slowly to maintain carbonation.
Lightly stir the drink to combine flavours, and top with a lemon wedge to give the cocktail a citrusy balance.
Allowing longer infusions strengthens cumin flavouring, so experimenting with varying durations maximizes concentration without drowning the gin’s botanical elements.
Pre-cool the gin, tonic water and glasses to help maintain temperature without unnecessary dilution through melting ice. *Drink Responsibly. This communication is for audiences above the age of 25.