Paula Roy: Whole Foods in Half the Time


Live Your Best Summer Life with These Gin & Tonic Slushies

A new twist on a favourite cocktail

by: Paula Roy
The classic G&T gets a refreshing update with fresh herbs and the slushie treatment

Summertime opens up a whole world of cocktail possibilities and I like to shake things up (pun intended) each year with a few new creations. I’ll be kicking off my backyard parties in style with these delightful warm-weather drinks, which you can make ahead and store in the freezer so they’re ready to serve whenever you feel a fiesta coming on! Use whatever herbs you like to add a delicate pop of flavour to your drinks – I’ve tried basil, mint, rosemary and cilantro and they’ve all been delicious. The taste testing was arduous (ok, not really). The best part? If anyone asks what you're having for dinner, you can say salad. Herbs and cucumber are salad, right?? Cheers to summer!


1/2 cup gin
1 tbsp fresh, aromatic herbs (cilantro, basil, rosemary, mint, etc.)
2 tbsp lime juice
1 cup tonic water
1/4 cup thinly sliced baby cucumbers
Lime slices, for garnish


  • Combine gin and herbs in a measuring cup or glass jar. With a wooden spoon, muddle them together to infuse gin with the flavour of the herbs. Strain mixture, discarding herbs.
  • Put the infused gin in a sturdy zip lock bag. Add lime juice, tonic and sliced cucumbers. Seal tightly and shake to combine.
  • Put bag in freezer and let chill for several hours until slushy in texture.
  • Scoop into two glasses, garnish with lime and serve immediately.
  • Makes two cocktails.