Sparkling Citrus Gin & Tonic (No Tonic Water)

A fresh, spring-inspired gin cocktail that skips the tonic water for a lighter, all-natural drink. Muddled kumquats add citrusy sweetness and a hint of bitterness.

• Prep5 min
• Total5 min
• DifficultyEasy
• Servings1

This recipe reinvents the classic gin and tonic by swapping out the tonic water for plain sparkling water. The result is a cleaner, less sugary cocktail that lets the gin and fresh citrus shine.

Kumquats are the star here — they're muddled with a touch of sweetener to release their bright, tangy juice. You can use any citrus you like, but the whole kumquat (skin and all) adds a lovely texture and a gentle bitterness that balances the drink.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

1

+

• 2 ½ kumquats, or other citrus, thinly sliced
• 1 ½ tbsp sweetener, such as agave nectar, maple syrup, cane sugar, or honey if not vegan
• ¼ cup dry gin, 4 Tbsp yields ~2 ounces
• Ice
• ⅓ cup unflavored sparkling or seltzer water, 4-6 Tbsp yield ~2-3 ounces

Converted amounts are rounded.

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Method

1. Place the kumquats, sweetener, and about 1/2 ounce of the gin (adjust if scaling the recipe) in a serving glass. Muddle well to break down the sweetener and release the citrus juices from the kumquats.
2. Add the remaining gin and stir thoroughly to combine all the flavors.
3. If you prefer a smoother drink without citrus pulp or skin, strain the mixture into another glass. Otherwise, leave the kumquats in — the whole fruit is edible.
4. Fill the glass with ice and top with sparkling water to your desired strength: use 2–3 ounces for a stronger drink or 3–5 ounces for a milder one (adjust if scaling the recipe).
5. Taste and adjust sweetness or strength as needed. Garnish with extra kumquat slices if desired. Serve immediately.

💡 Tips

• For a stronger citrus flavor, use a mix of kumquat and lemon or lime slices.
• If using honey, dissolve it in a tiny bit of warm water before muddling.
• Chill the glass beforehand for an extra-refreshing drink.

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Inspired by a recipe from Minimalist Baker