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.

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.