Levenswater Cocktail Recipes

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Levenswater Gin is infused with a complex mix of exotic and natural botanicals, to take you on a journey of the senses. Inspired by 16th century Dutch and Belgian brewers and Toronto's Kensington Market, Levenswater Gin brings bold flavours and carefully crafted aromas to every cocktail.

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Fitch & Leedes Premium Tonic Water is made using high quality, premium ingredients sourced from the world’s finest flavour houses. Available in 3 delicious varieties; Indian Tonic, Grapefruit Tonic, and Pink Tonic, Fitch & Leedes uses quadrupole filtered water to provide the purest taste for the discerning palate.

Peach and Thyme Gin & Tonic

Ingredients:

  • 2 oz Levenswater Gin
  • 5 oz Fitch & Leedes Indian Tonic
  • 3-4 fresh peach slices (orange, mango and nectarine also work in this recipe)
  • Sprig of fresh thyme

Methodology:

  1. Pour your gin and tonic over ice add your peach slices with the skins on.
  2. Garnish with a sprig of thyme.
  3. For a stronger peach flavour, remove the peach skins and muddle some peaches and strain it into the glass before adding your other ingredients.
  4. Stir gently until the drink infuses with the juice.
  5. Enjoy!

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Grapefruit and Pink Peppercorn Gin & Tonic

grapefruit and pink peppercorn gin and tonic

Ingredients:

  • 2 oz Levenswater Gin
  • 5 oz Fitch & Leedes Grapefruit Tonic
  • 8 - 10 Pink Peppercorns
  • 3/4 oz Simple Syrup
  • Fresh Grapefruit

Methodology:

  1. Fill a tall glass halfway with ice.
  2. Add gin, simple syrup, 8-10 pink peppercorns and a healthy squeeze of grapefruit juice.
  3. Stir gently until the drink is well combined and chilled.
  4. Garnish with a slice of grapefruit.

Simple Syrup

  • 1/2 cup of sugar
  • 1/2 cup of water

 

  • Add the sugar and water to a small saucepan over low medium heat.
  • Stir until sugar is dissolved.
  • Let cool, then pour into a glass jar and seal tightly with a lid.
  • Good for about 30 days refrigerated.
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    Guilty Pleasure Gin & Tonic

    Guilty pleasure gin and tonic photo

    Ingredients:

    • 2 oz Levenswater Gin
    • 5 oz Fitch & Leedes Indian Tonic
    • 3 - 4 Sprigs of Fresh Mint
    • Mint Bitters
    • Dark Chocolate
    • Chocolate Liqueur

    Methodology:

    1. Fill a tall glass half way with ice.
    2. Add 2 oz of Levenswater Gin.
    3. Squeeze a few fresh mint leaves and add leaves to glass.
    4. Add 2 dashes of mint (or chocolate) bitters.
    5. Add one tablespoon of your favourite chocolate liqueur.
    6. Top with Indian tonic and garnish with shaved dark chocolate.

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    Blood Orange Gin & Tonic

    blog orange gin and tonic

    Ingredients:

    • 2 oz Levenswater Gin
    • 5 oz Fitch & Leedes Grapefruit Tonic
    • 1/2 oz Fresh Lemon Juice
    • 1 oz Blood Orange Simple Syrup
    • Zest of 1 lime

    Methodology:

    1. Add the gin, lemon juice and blood orange simple syrup into a shaker with ice and shake until well-chilled.
    2. Strain into a tall Collins glass over crushed ice.
    3. Top with Fitch & Leedes Pink tonic.
    4. Garnish with a wedge of blood orange.
    5. Squeeze before dropping it in the cocktail.

    Simple Syrup

    • Juice from 2 Blood Oranges
    • 1/2 cup of sugar
    • 1/2 cup of water

     

  • Add the sugar, blood orange juice and water to a small saucepan over low medium heat.
  • Stir until sugar is dissolved.
  • Let cool, then pour into a glass jar and seal tightly with a lid.
  • Good for about 30 days refrigerated.
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    Spiced Orange and Cinnamon Gin & Tonic

    spiced orange and cinnamon gin and tonic

    Ingredients:

    • 2 oz Levenswater Gin
    • 5 oz Fitch & Leedes Indian Tonic
    • 3 - 4 Fresh Orange Slices
    • Fresh Ground Nutmeg
    • Cinnamon Stick

    Methodology:

    1. Pour gin and tonic into a glass over plenty of ice.
    2. Add in orange slices and a sprinkle of ground nutmeg.
    3. Stir gently 3 times.
    4. Garnish with a cinnamon stick.

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    Bee's Knees Gin & Tonic

    bee's knees gin and tonic

    Ingredients:

    • 2 oz Levenswater Gin
    • 4 oz Fitch & Leedes Indian Tonic
    • 3/4 oz Fresh Lemon Juice
    • 3/4 oz Lavender Honey Syrup (or 1/2 oz Fresh Ontario Honey)

    Methodology:

    1. Short shake all ingredients (except tonic) with ice.
    2. Strain into a large coupe or double rocks glass.
    3. Add Fitch & Leedes Indian tonic.
    4. No Garnish needed.
    5. Enjoy!

    Lavender Honey Syrup

    • 1 cup of water
    • 1 cup of liquid honey
    • 1 tbsp dried edible culinary lavender
    • 1 pinch of salt

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    Honey, Lemon, Mint Gin & Tonic

    honey lemon and mint gin and tonic

    Ingredients:

    • 1 oz Levenswater Gin
    • 5 oz Fitch & Leedes Indian Tonic
    • 1/2 oz Honey
    • 3 - 4 Sprigs of Fresh Mint
    • 1 Lemon

    Methodology:

    1. In a glass filled with ice combine gin, honey and mix together.
    2. Top with Fitch & Leedes Premium Indian Tonic.
    3. Garnish with lemon wheel and fresh sprig of mint.
    4. Enjoy!

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    Pink Passion Fizz

    pink passion fizz

    Ingredients:

    • 1 oz Levenswater Gin
    • 5 oz Fitch & Leedes Pink Tonic
    • Pulp of a Passion Fruit or Granadilla
    • 1 oz Simple Syrup
    • Edible Flowers for Garnish

    Methodology:

    1. In a highball glass filled with ice, combine the simple syrup and granadilla pulp.
    2. Mix well to combine and top with Fitch & Leedes Pink Tonic..
    3. Garnish with edible flowers.
    4. Enjoy!

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    Spiced Plum Gin & Tonic

    spiced plum gin and tonic

    Ingredients:

    • 2 oz Levenswater Gin
    • 5 oz Fitch & Leedes Indian Tonic
    • 0.5 oz Spiced Plum Syrup
    • Slice of Plum

    Methodology:

    1. Add ice to a double low ball or old-fashioned glass.
    2. Add gin and spiced plum syrup then stir gently.
    3. Add a thin slice of plum for garnish, then top the glass with tonic.

    Spiced Plum Simple Syrup

    • 1 cup extra-fine sugar (or use a coffee grinder to grind granulated sugar) 1 cup of water
    • 2 Cinnamon stick
    • Six ripe plums - save one thin slice for garnish

     

  • Leaving the skins on, remove the pits out of your plums and muddle them just enough to release the juices.
  • Add the sugar, water, plums (and their juices), and the cinnamon stick to a small saucepan over low medium heat.
  • Stir until sugar is dissolved and syrup consistency has formed.
  • Let cool, then pour into a glass jar and seal tightly with a lid.
  • Good for about 30 days refrigerated.
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