Pink Gin served with homemade lower sugar fig syrup and sugar free tonic water.
To make the syrup, all you need is 2 fresh figs cut into quarters, 1/4 cup caster sugar and one cup of water. Place all ingredients in a saucepan and bring to the boil. Reduce to a simmer until liquid halves. Allow to cool. Strain into a sterilised jar and refrigerate over night.
To make the gin and tonic, I simply used 60ml gin, fig syrup to taste and filled the glass with tonic.
Garnish with fresh figs and Australian Thyme
Recipe and photography @ @the_margarita_mum