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.

  • Want the best Parmigiano-Reggiano? Get closer to the rind.

    When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.