Miquita Oliver’s Festive Gin Recipes

To celebrate the holiday season, presenter and actress, Miquita Oliver has teamed up with Tanqueray Gin to create the perfect festive cocktails.

Miquita Oliver's Festive Gin Recipes 1

Tanqueray Martini with ginger, chilli & coriander

45ml Tanqueray London Dry Gin

10ml Chilli infused Cocchi Americano

10ml Chilli infused Dolin Dry

5ml Ancho Reyes Chili Liqueur

1 dash orange bitters

Atomised with coriander & ginger spray

Garnish: Coriander leaf

Stir all ingredients over ice and strain into a chilled martini or Nick & Nora glass. Garnish with spray and float a coriander leaf in the drink.

For the Chilli vermouth infusions:

Take 2-3 dried whole chillies and break their skin and put straight into the bottle and allow to infuse for 1.5 hours – taste after this time to check that the chilli has infused – depending on the strength of the chilli it may need a little longer but this should add a gentle heat to the vermouths – after this time strain and rebottle

For the coriander & ginger spay:

Infuse coriander and ginger for 1.5 hours. Strain. Transfer liquid to any plastic atomiser.

Miquita Oliver's Festive Gin Recipes 2

The Green Tanqueray & Tonic

For the Syrup:

500g Sugar

1.5 Litre Water

350g Cucumber

1.5 Granny


apples (cored)

20ml Lime juice

Heat sugar & water up together and leave to cool to make sugar syrup

Blitz cucumber, apples and lime in a blender and strain. Add to the sugar syrup.

To serve:

40ml Cucumber and Apple syrup

25ml Tanqueray

topped with Fever tree tonic


Pleated cucumber peel (full length of cucumber) pierced by a cocktail stick and rested on top.

Miquita Oliver's Festive Gin Recipes

The Red Tanqueray & Tonic

For the Syrup:

500ml water

150g Sugar

100g Cranberrys

10g Cinnamon

10g Black Cardamon

All except sugar in a pan and  bring to the boil and simmer for 20 mins

Reduce to about half as much water and add the sugar. Simmer for another 4 mins on a low heat, remove the spice cinnamon & cardamon and blitz the rest. Strain.


35ml red syrup

10ml Lemon juice

2 dash angostura bitters

top with fever tree tonic


3 cranberries on a cocktail stick