gin and tonic bakes

The Ultimate 6 Bakes Made With Gin and Tonic

…while drinking a G&T! Weather you are a wizard in the kitchen or you burn toast every morning without fail, you need to try making these G&T cakes. Fentimans Drinks has opened a pop up bakery in London some time ago and by popular demand has shared the recipes of the bakes on sale. There is one for every taste – follow the very easy step-by-step instructions and we are sure that they’ll all be a huge success at the dinner table!

I have a soft spot for a good cheesecake and this one exceeded my expectations! The Rose Lemonade Drizzle cake was so good too… Which one will you make?

Gin & Pink Grapefruit Tonic Cheesecake

A no-bake vegetarian fresh Gin & Pink Grapefruit Tonic Cheesecake with a sweet buttery moreish crisp biscuit base.


Biscuit Base

  • 250g Digestives
  • 150g Unsalted Butter

Cheesecake Filling

  • 500g Full Fat Cream Cheese
  • 100g Crème Fraiche
  • 125g Icing Sugar
  • Juice of one Grapefruit
  • 75g Caster Sugar
  • 2 sachets Vege-Gel
  • 300ml Double Cream
  • 75ml of Gin
  • 50ml of Fentimans Pink Grapefruit Tonic Water
How to mix them:

For the Biscuit Base

  1. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.
  2. Mix both together until combined.
  3. Press the biscuits into the base of a 20cm deep spring form tin and make sure it’s firmly pressed down and level.
  4. Refrigerate for 20 minutes.

For the Cheesecake Filling

  1. Take a saucepan and add the juice and pulp of the grapefruit, gin, tonic and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts to bubble, creating a syrup.
  2. Take off the heat and set aside to cool.
  3. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.
  4. Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
  5. Add in your double cream and whisk again till smooth.
  6. Pour the mixture in the tin, and smooth over.
  7. Leave to set in the fridge overnight and decorate with candied grapefruit.


Gin and Valencian Orange Tonic Chocolate Tart

A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with gin and Valencian Orange Tonic Water.



Pastry Base

  • 175g Plain Flour, plus extra for dusting
  • 100g Cold Butter, diced
  • 1tbsp Icing Sugar
  • 1 Egg Yolk

Chocolate Filling

  • 300 ml Double Cream
  • 10g Caster Sugar
  • 50g Unsalted Butter at room temperature
  • 250g Dark Chocolate 70%
  • 2 Large Oranges and the rind
  • 20ml of Fentimans Valencian Orange Tonic Water
  • 20ml of Gin
  • 2 pinches of Fine Sea Salt
  1. Preheat your oven to 180C/160C Fan/Gas 4
  2. Roll out the pastry to around the thickness of a £1 coin and use it to line a 24cm greased tart tin. Fix any patches or gaps with excess pastry making sure it’s all smooth and neatly trimmed to the top of the tin.
  3. Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown.
  4. Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil
  5. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.
  6. Leave to cool for around 10 minutes, add the gin, Valencian Orange Tonic Water and the juice of the oranges and keep stirring till shiny and combined.
  7. Pour into the tart shell and leave at room temperature for 4 hours to set.
  8. Sprinkle sea salt flakes and orange rind lightly all over.
  9. Chill for 30 minutes before serving with with a scoop of ice-cream or fresh cream and ENJOY!

Gin and Rose Lemonade Ombre Cake

A light sponge baked with ombre pink layers to match the delicate gin and Rose Lemonade flavour.



The Cake

  • 270g Caster Sugar
  • 270g Unsalted Butter (at room temperature)
  • 4 Large Eggs
  • 270g Sieved Self-Raising Flour
  • 1 Large Splash of Milk
  • 20ml of Fentimans Rose Lemonade
  • 20ml Gin
  • Pink Food Colouring


  • 250g Unsalted Butter (at room temperature)
  • 450g Icing Sugar
  • 1tbsp of Gin
  • 1tbsp of Fentimans Rose Lemonade
  • Sprinkles or Similar – Decorate as you Wish!
  1. Grease and line 3 x 6” round cake tins with parchment paper.
  2. Preheat oven to 180C/160C Fan/Gas 4.
  3. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes.
  4. Add your eggs one at a time mixing each one until smooth.
  5. Add the milk, gin and Rose Lemonade and stir in slowly until combined.
  6. Sieve your flour and add in two parts mixing until smooth.
  7. Add some pink food colouring, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
  8. Fill each tin and bake in the oven for 30-40 minutes, test the cake after 30 minutes – a skewer should come out clean.
  9. Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
  10. In a bowl mix together the icing sugar and butter until pale and smooth. Add the gin and Rose Lemonade and pipe between each layer and smooth around the top and outside.

Gin and Elderflower Cupcakes

Delicious, light and buttery cupcakes with flavours of elderflower and lime.




  • 175g Caster Sugar
  • 175g Unsalted Butter
  • 175g Self-Raising Flour
  • 1tsp Baking Powder
  • 2tbsp Gin
  • 3 Eggs
  • Zest of 1 Lime


  • 150ml Fentimans Gently Sparkling Elderflower
  • 50ml Gin
  • 2tbsp Elderflower Cordial


  • 200g Unsalted Butter, softened
  • 450g Icing Sugar
  • Zest of 1 Lime
  • 2tbsp Gin
  • 100ml Fentimans Gently Sparkling Elderflower
  • 1tbsp Elderflower Cordial
  1. Preheat oven to 160C. Cream butter and sugar until light and fluffy. Add gin and mix.
  2. Gradually add eggs, flour and baking powder until smooth. Grate in lime zest.
  3. Divide mixture between 12 cupcake cases and cook for 13-15 minutes, until lightly golden.
  4. While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture.
  5. Once cooked, use a cocktail stick to make holes in each cupcake, and pour the warm syrup on top to soak into the sponge.
  6. To make the icing, whisk butter, gin, Fentimans Sparkling Elderflower, and elderflower cordial until light and fluffy. Gradually add icing sugar until fully incorporated, then add lime zest. If too thick, add more Fentimans Sparkling Elderflower until desired texture.
  7. Decorate each cupcake with icing and top with lime slices and mini straws.


Gin and Botanical Tonic Water Bundt Cake

A light bundt-style sponge cake with delicious floral and botanical flavours.




  • 280g Unsalted Butter
  • 280g Caster Sugar
  • 280g Self-Raising Flour
  • 1tsp Baking Powder
  • 4 Eggs
  • 2tbsp Gin
  • Zest of 1 Lime
  • 2tbsp Milk


  • 100ml Gin
  • 200ml Fentimans Botanical Tonic Water
  • 100g Caster Sugar


  • 200g Icing Sugar
  • 3tbsp Fentimans Botanical Tonic Water
  • 1 tbsp Gin
  • Zest of 1 Lime
  1. Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour.
  2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until mixed fully. Add lime zest, gin and milk.
  3. Gradually mix in flour and baking powder, until fully incorporated and smooth.
  4. Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean.
  5. While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced.
  6. Once cooked, use skewer to poke holes in the cake and pour over syrup. Turn onto a cooling rack and leave to cool completely.
  7. To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water, lime zest and gin. Add more icing sugar if too thin, pour over top of cake and decorate as desired.


Gin and Rose Lemonade Drizzle Cake

A light sponge baked with gin and Fentimans Rose Lemonade for a delicious floral cake.




  • 8oz Unsalted Butter, softened
  • 12oz Self-Raising Flour
  • 12oz Caster Sugar
  • 1 tsp Baking Powder
  • 4 Eggs
  • 2tbsp Gin
  • Juice of 1 Lemon
  • 6tbsp Milk


  • 3tbsp Icing Sugar
  • 50ml Gin
  • 50ml Fentimans Rose Lemonade


  • 6tbsp Icing Sugar
  • 2tbsp Fentimans Rose Lemonade
  • 1tbsp lemon Juice
  • (For caramelised lemons, slice one lemon, sprinkle with sugar and bake at 180C for 15 minutes until slightly caramelised, allow to cool)
  1. Preheat oven to 150C. Cream butter and sugar until light and fluffy. Add all other ingredients and mix for 5 minutes until smooth and fully incorporated. If mixture is slightly too thick, add 1-2 tbsp of milk.
  2. Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean.
  3. Mix all ingredients for drizzle. When cooked poke holes in cake and pour over drizzle, allow to soak into the cake, sprinkle with sugar and cool completely.
  4. To make the glaze, mix all the ingredients together. For thicker glaze add more icing sugar. Pour over cake and decorate with caramelised lemons and rose petals.

I hope that you’ll enjoy making and eating these cakes as much as I did! Now that I have finished writing this I’m craving all of them and will have to eat a cupcake (or two) after lunch 😝. You can find Fentimans Drinks on their website or in any supermarket, happy baking!!



Want to give Fentimans a try? We have them in this months box!

You can join the ILoveGin club where we send you a new box like the ones below for just £14/m inc free delivery, you’ll get 2 new gins and 2 tonic/mixers each month to try, enough to make 4 G&Ts plus discounts on full size bottles.

Limited Time Offer: Get your first box for just £9 including delivery, that’s £9 for 4 x G&Ts, use code: GINBLOG5OFF at checkout at


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