Yerba Mate Gin and Tonic

For Ricky's birthday a few weekends ago we spent an impromptu night in Palm Springs. For those of you that know me, you know how obsessed I am with Palm Springs. Despite being only a few hours away by car, it never fails to feel like a true vacation. To me, there is just something about the view of an intricately designed cocktail near a sparkling pool, set back against the palm trees and mountains. Gets me every time.

I had to work Saturday morning (big news coming soon), so we didn't arrive until around 1pm. We were anticipating a quiet weekend in the desert because of Super Bowl Sunday, so we weren't too worried about finding a solid spot by the pool around that time. However, we were completely wrong...

We stayed at the Saguaro, a hotel in the area that we've both been dying to experience. It's a well known spot for festival-goers, weekend travelers, conventions, and anyone looking to revel in the vibrantly colorful grounds. The second we popped down to the pool we were hit with the surprise that we were sharing the pool with an entire fraternity spending their Formal Weekend here. Though, after some sangria, chips & guac, and meeting some hilarious new friends, we didn't care too much...

We decided to bring with us the bottle of Principe de Los Apostoles gin that we snagged on our trip to Buenos Aires back in November. Apostoles is a gin that is infused with Yerba Mate, grapefruit, and eucalyptus. It provides such a wonderful herbal note to any drink, and we fell in love with the first cocktail we had in Argentina.

After a day at the pool, I did my best to recreate said cocktail using hotel wine glasses and a key (washed and clean) to puncture the citrus fruits because we forgot a knife. Hopefully, at home you have all the tools you would need to make this drink, I swear you won't regret it!

Serving Size - 2 cocktails


1 grapefruit, plus skin peel for garnish

1/2 lemon, cut again into halves

3 shots of Principe de Apostles Gin (or favorite gin)*

tonic water

fresh rosemary sprigs


1. Begin by making the peel garnish. Using a peeler, carefully peel the outer skin of the grapefruit to make 2-3 inch garnishes. I used about 2 per drink. Then, cut your grapefruit in half. Review this site for tips and tools on how to thinly garnish fruit, but thick peels are still pretty!

2. Fill cocktail glasses (these look especially beautiful in wine glasses) with ice about 3/4 full.

3. Pour 1.5 shots of gin in each glass.

4. Pour about a shot worth of grapefruit juice (you can squeeze by hand or whatever your preferred method of juicing is) into each drink. Squeeze one lemon wedge into each glass.

5. Fill the rest of the glass with tonic water, and stir to combine.

6. Add in the grapefruit garnish, plus spring of fresh rosemary, and enjoy. Cheers!

*While it is an Argentinian gin, you can find Apostoles in the states here and here. However, if you don't feel like buying this special gin just for the cocktail, I recommend brewing some Yerba Mate (Amazon and most grocery stores will have) before and adding a tablespoon or two into the cocktail. It really transforms the simple classic into herbal deliciousness.

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