Spiced Orange Peel Gin and Tonic Cocktail Recipe

I have to admit, there’s something about making cocktails at home that just feels right. Gin and tonic? Always a classic. But honestly, tossing in some spiced orange peel really wakes it up. Here’s how I make a spiced orange peel gin and tonic that’s bright, a little warm, and just different enough to keep things interesting.

When I’m mixing this drink, I’m usually after something crisp, but not boring. The orange peel brings a soft sweetness, while the spices sneak in a little depth—nothing heavy, just enough to notice.

It’s surprisingly simple, too. No need for fancy gear or weird ingredients.

Just a few steps, and you’ve got a cocktail that works for a solo night in or when friends show up out of nowhere.

Spiced Orange Peel Gin And Tonic Cocktail Recipe

What I like most here is how the classic gin and tonic snap gets mellowed out by cinnamon and star anise. The orange peel? It brightens everything up, making the drink feel fresh but with a little more going on.

Equipment

• Highball glass – I go for this because it keeps the ice from crowding out the drink.
• Bar spoon – makes it easy to stir gently and not kill the bubbles.
• Vegetable peeler or zester – you’ll want a nice strip of orange peel.
• Jigger – helps me avoid over-pouring the gin (well, most of the time).
• Ice cube tray – big cubes are best, they melt slower.
• Small saucepan (optional) – sometimes I toast the spices, sometimes not.

Honestly, the right glass and ice can make or break it. Cold, not watered down—kind of important.

Ingredients

• 2 oz London Dry Gin (Tanqueray is my usual pick for that bold juniper kick)
• 4–5 oz tonic water (I steer clear of the super sweet ones)
• 1 wide strip of orange peel
• 1 small cinnamon stick
• 1 star anise pod
• Ice cubes (enough to fill your glass, don’t be shy)

There’s something about the way the gin’s botanicals mix with orange and spice. The orange peel really lifts the drink, and the spices just kind of hang out in the background.

Instructions

• Fill your highball glass with big ice cubes.
• Pour in 2 oz of gin.
• Toss in the cinnamon stick and star anise.
• Twist the orange peel over the glass to get those oils out, then drop it in.
• Top slowly with tonic—keeps the fizz alive.
• Give it a gentle stir with your bar spoon, just once or twice.

Pouring the tonic last is key. That way, you keep the bubbles, and the flavors get a chance to blend without going flat.

Notes

Tonic water makes a bigger difference than you’d think. Dry tonic? Super clean. Sweeter tonic? It softens up the spice a bit.

If I’m in the mood for more citrus, I’ll use two strips of orange peel. And if I’m feeling patient, I’ll toast the cinnamon stick for a minute—it really does bring out more flavor.

Tanqueray is great for that punchy juniper, but honestly, any London Dry will do the job. Sometimes I’ll even mess around with orange-infused gin for a whole new twist.

Tasting Notes

Right away, I get hit with that bright citrus. The orange peel gives it this sharp, zesty kick—fresh, but honestly, not overpowering at all.

It sits nicely with the crisp tonic water. The balance is kind of surprising; nothing really overshadows anything else.

Then, the spices start to show up, but they’re not in your face. I catch a warm hint of cinnamon and clove—sort of cozy, almost like a quiet background note.

Those spices never really take over, though. They just hang out and let the gin do its thing.

Speaking of gin, it brings in those herbal notes. There’s a little bit of juniper, and maybe a touch of pine if I’m not imagining it.

All of that together with the orange and spice? It just feels smooth and honestly pretty refreshing.

One thing I really enjoy is how the drink shifts as the ice melts. The flavors kind of open up and get lighter—so every sip’s a little different.

Key flavors I notice:

• Citrus brightness from orange peel
• Warm spice from cinnamon and clove
• Herbal depth from gin botanicals
• Refreshing finish from tonic water