Mamani Gin & Tonic

Amy Stewart
Ingredients
 
  • 1.5 oz gin
  • 2-3 fresh jalapeño slices (or, if you prefer, a milder pepper), seeds removed
  • 2-3 sprigs cilantro or basil
  • 2-3 chunks cucumber
  • 1 chunk celery stalk
  • 4 oz high-quality tonic water (Fever Tree or Q Tonic)
  • 1-2 cherry tomatoes, along with a basil or cilantro leaf, on a pick for garnish
  • Ice
Procedure

Fill a mason jar, Collins glass, or short tumbler with ice. In between the ice cubes, layer in a slice or two of pepper, a sprig of cilantro or basil, and a cherry tomato. 

In a cocktail shaker, combine the first five ingredients. Use a muddler or wooden spoon to gently crush the vegetables and herbs. Then add ice and shake well.

Strain the gin and pour over ice. Fill the glass with tonic water.  Garnish with a cherry tomato and basil or cilantro leaf on a pick.

Reprinted with permission from The Drunken Botanist, by Amy Stewart.

  • The summer of low-alcohol drinks

    Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.

Top Recipes

Culinary covers

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.