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
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.
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