A Citrusy, Nasturtium Celebration of Ginny o'Gin... Oh Glorious Gin!

Whether winter or summer or four seasons in one day, it has to be said, I’m an absolute citrus fiend! My home is never without lemons, limes, naartjies and grapefruit.

Summer time for me means batches and batches of limoncello lovingly made from scratch for Christmas gifts for family and friends…

And while, usually, I can think of nothing better when it’s warm out, than a ruby grapefruit gimlet, with a fresh squeeze of lime, fresh grapefruit juice, gin and a sprig of zingy, cooling mint, this last Sunday, seeing the delightful nasturtiums merrily flowering away in my grandmother’s garden, the day called for something different perhaps.

And truly, is there anything more delightful than the bold yellows and oranges of a nasturtium to ward off any and all doom and gloom in these bizarre times?!

As a child I loved them in our family garden for their lily pad like leaves reminded me of a water plant escaped and thriving on land...

My grandmother too relayed how, as children, they would savour the leaves on a slice of buttered bread with a little salt as a fine treat indeed! Simpler times, eh? Oh, let's return!

Beyond this, the nasturtium is a gem in any organic garden and will seldom disappoint!

With seeds, and flowers, and leaves all edible, it’s not only a visually appealing addition to any salad, but also rich in nutrients, the leaves being high in iron and vitamin C, while the flowers have the added boost of some of your daily vitamin B’s to add to the mix. As a flavour profile, the leaves have an almost rocket-like peppery kick.

So before I ramble on endlessly oh ode to my beloved nasturtiums...

So it was that on this last sunny Sunday, some welcome respite from the latest biting cold front, the patio awash in light and as it goes the Utmost announced itself unequivocally (and who are we mere mortals to deny it?!)... Thus, and as one MUST, my Nana and I were simply left with no other choice but to kick back and soak it all up as we sipped on these delectable and refreshing cocktails and I do so hope you’ll enjoy the recipe too! (

ACHTUNG and a word to the wise... This little puppy tastes like more!

So... Forewarned and forearmed!

All you will need to do is pick some nasturtium leaves and flowers (or simply the leaves if your plant only has a few flowers you’d rather spare). You will need this both for the cocktail itself and for the garnish. First wet the rims of your tumblers. The rim coating is a mixture of pink salt and crushed pink peppercorns. (I do so adore pretty in pink!) Green peppercorns would also do nicely for a lovely flavour profile.

Next, gently muddle one nasturtium leaf per cocktail, saving another leaf for the garnish later. With this, muddle two naartjie segments in each tumbler. Then a squeeze of a quarter of a lemon. I also like to add a zesting of orange and lemon rind, for the added infusion of citrusy bittersweet.

Top up with some crushed ice and add your tot (or two!) of gin, or whose measuring (!) if you’re anything like me and my loyal allegiance to gin...

Finally, if ya like, feel free to fill to the brim with a little tonic water or soda.

And that’s it in a nutshell, folks. Just as nature intended!

Salut!!

Gin & Tonic Drawing by Louise Gillard