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.
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.