The tinkle of ice. The scent of fresh-cut lime. The bittersweet effervescence of tonic water. The soft, junipery astringency of gin. Mixed together, these four ingredients are heaven enough, no? But what would you say if we subbed out or added in one more element? Something with a botanical twist? Well, this week, I did just that: I mixed a Gin and Tonic four new ways.
I'd already been hearing some buzz about souped-up gin and tonics. Word is that they're all the rage in Spain, and that there are many specialized bars in Barcelona dedicated to variations on this one classic drink. Recipe riffs at these Spanish bars include the addition of aromatic ingredients such as lemon zest, start anise, nutmeg, and cinnamon - all botanicals frequently used to flavor the myriad brands of gin available on the international market. The idea behind these herbal/spicy/citrus additions is to accentuate the flavors already found in the spirit, making the G&T an even more sublime drink. (You can read more about Spanish Gin and Tonic bars in this article from Food Republic here.)
If you love Gin and Tonics as much as I do, you're probably feeling as intrigued by and skeptical about this idea as I did. On the one hand, embellished G&Ts sound like a delicious notion. Highlighting the botanicals that make gin so aromatic can only be a good thing, right? But on the other, maybe it's all just gilding the lily, a fussy treatment of a drink that's already perfect just the way it is.
So when the folks at Bulldog sent me a list of over half a dozen recipe variations to try with their gin, I was more than game. Each recipe included a botanical found in Bulldog Gin: lavender, liquorice, coriander, cinnamon, almond, lemon, and lychee fruit. I test-drove three of them with ingredients I had on hand in my own spice cupboard (cinnamon) and windowsill garden (coriander in the form of cilantro leaves, lavender), and added one of my own on a whim - star anise (not found in Bulldog) - just for fun.
The recipes I tested are all super simple and, with the exception of the one with muddled cilantro, can be consolidated into a single basic template:
Botanical Gin and Tonic (Basic Template)
makes one drink
2 ounces gin
4 ounces tonic water
garnish: a botanical of your choice (cinnamon stick, star anise, or a lavender sprig that has been clapped or "spanked" between your hands to release its essential oils) [Note: the original Bulldog lavender recipe calls for a drop of lavender bitters too.]
Cilantro-Lime Gin and Tonic
makes one drink
2 ounces gin
4 ounces tonic water
3 sprigs cilantro
2 lime wedges
In a shaker, pour in gin, and add cilantro and one lime wedge. Muddle. Shake. Pour into rocks glass filled with ice and top with tonic. Add garnish.
The Verdict
With the exception of the drink with the muddled cilantro, the flavor of the liquid itself in the glass was mostly unchanged. But the drinking experience was transformed. It was all about the aroma. Each time I lifted the glass to my lips, I'd get a lovely little waft of cinnamon/anise/lavender. Subtle and complex. A delicious complement to the gin without being overpowering at all. (Note to self, though: go easy on the cilantro. I think I over-muddled it and it came out kind of grassy and strong.) I'm not quite ready to trade in my good old favorite classic G&T for one of these this summer. But nice to know there are such delicious options if the mood strikes.
Have you tried any Gin and Tonic variations?
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Related: All About Gin and Tonics
(Images: Nora Maynard)
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I adore gin with the lavender flavored Dry soda and a squeeze of lime. I wonder if I should experiment with making lavener infused gin - it can't be hard, right? Maybe with a more floral gin to being with, like Aviation?
Also, basil and gin go well together (though I don't know if tonic would add to the combination, I usually just combine it all with some simple syrup and soda water).
Basil gin and tonics are the way to go. Basil muddled with a few squeezes of lemon juice, add gin, add ice, top with tonic - summer drink perfection.
This is somewhat off-topic, but my husband and I have started adding a tiny splash of Campari to our G&Ts, which is FABULOUS. It does something similar to adding the herbal flavors described in this post.
Thanks for the inspiring post! OH would you look at that I have just enough time to get everything to have this ready by cocktail hour.
I am a sucker for rosemary in my Gin and tonics. The smell is heavenly!
I also appreciate the Gin and Pink. A G&T but with a lemon twist in lieu of lime, as well as a healthy dash of bitters. Probably in the same vein as megangogo's Campari G&T.
What a lovely coincidence to find this post.
Recently my friend and I launched a little project we had been working on for a couple of years...
A savoury Australian gin.
Yes, we used native bush tomato which lends a real savory, vegetal character to the taste.
We garnish it in a G&T with green pepper or cucumber...
What a great thread!
We also twist a Gimlet as we can't buy Roses Lime Cordial out here...Lime Marmalade, fresh lime juice and 3 basil leaves.
Not sure when we make it to US but we did win a double gold at San Fran so sooner rather than later...watch out for The West Winds Gin doing the savory thing!
Interesting!.
Gin and tonic is glorious with a thick slice of cucumber also, try it!.
The picture that talks about lavender looks like rosemary. Did you make rosemary G&Ts? Or is it just the wrong picture maybe? Just wondering because both sound interesting.
Amanda0730,
Yep, that's a sprig of lavender. It's cut from a plant I have growing on my windowsill. (But I agree, the two do look similar.)
Years ago had a ginger infused gin and tonic at one of Monica Pope's restaurants in Houston. Wonderful. Easy to duplicate at home.
We always do gin and tonic with fresh mint. Wonderful and cooling on a hot day.
I can confirm the G&T craze in Barcelona. My favorite bar offers 26 gins and 5 or 6 types of tonic water, but this bar is just one of many. Some of the combinations don't work too much, but some of them (like Hendrick's with Fever Tree and cucumber and rose petals) really hit the spot!
Nora, I included a link to this in my weekend links post today--I just think all the cocktails sound delicious. :)