Salad Bowl Gin and Tonic

Leftover Herbs in a salad Bowl Gin and Tonic

This drink feels like summer. I call it a SALAD BOWL GIN AND TONIC. Make it with the very best summer tomatoes or don’t make it at all. Backyard beauties are best, but Farmers Markets and even some grocery stores carry excellent heirloom tomatoes these days. Choose carefully, you’ll want a bright tomato taste to stand up to the fearless herbaceousness in this cocktail that drinks like a meal

Salad Bowl Gin and Tonic 

Print This Recipe Total time Yield 1Source Savory Cocktails by Greg HenryPublished
Leftover Herbs in a salad Bowl Gin and Tonic


  • 2–3 tablespoon fresh herbs, such as parsley, thyme, basil, dill and tarragon leaves (loosley packed)
  • 2–3 tablespoon chopped heirloom tomatoes
  • 1 (1‑inch) piece English cucumber (roughly chopped)
  • 2–3 ounce London dry style gin (to taste)
  • tonic water (as needed)
  • 2 sprigs parsley, basil or other herb (as garnish, optional)


If any of the herbs, such as thyme, have woody stems remove the stems and discard them. Set the remaining soft leaves and herbs aside.

Choose a traditional American pint or similarly shaped sturdy, thick-bottomed 14 to 16-oz glass. 

Add the prepared herbs along with the chopped tomatoes, and chopped cucumber to the glass. Use a long-handled bar muddler to crush the vegetables and herbs together until a fragrant, pulpy mush is achieved. Fill the glass with medium ice cubes, stir, then add the gin, and stir again. Top with tonic water, as needed. Stir again. Garnish with herb sprigs, if using.