For a few summers now, we’ve had some sort of riff on a Spanish-style Gin & Tonic on our menu. We love playing around with fresh fruits, herbs & spices, and celebrating them in a beautiful, delicious cocktail that literally shows them off. Using a large goblet-style glass, we add more tonic than we would on a classic G&T, and we also add some fruit & fruit peels, as well as other herbs/spices, depending on our mood.
This summer, we’ve been playing around with fruit juice ice cubes, so we’re adding a cranberry juice ice cube to the recipe this year. As it melts, you get additional fruity notes coming through the drink, without it taking over.
Walkin’ on Sunshine #4
2 Lemon Swaths
1 Lime Wedge
½ oz Fresh Lemon Juice
½ oz Lemon Verbena-infused Simple (or rosemary, lavender or cardamom, or skip this ingredient)
2 oz Distiller’s Gin No. 6 (could be made with Sol Chamomile Citrus, North Shore Vodka or Distiller’s Gin No. 11 instead)
Fever Tree Tonic
Squeeze the swaths of lemon peel and the lime wedge into a large goblet, then drop in. If you have some, add some fresh lemon verbena leaves too (or rosemary sprigs, if using rosemary). Add fresh lemon, lemon verbena simple and gin. Add one 2″ square cranberry ice cube, then fill with ice to top. Add tonic, then stir. Garnish with a fresh orange slice along the inside of the glass.