I always used to think of a gin and tonic as a very simple British drink - gin over ice, topped with tonic, and maybe a slice of cucumber. Well, I must have been living under a rock!
During our most recent European road trip we discovered a whole new world of gin and tonic. These artful cocktails were made with delicately flavored tonic waters, boutique gins, and were peppered with, well, peppercorns, spices and herbs.
With Spring in the air, I felt inspired to share one of my favorite Mediterranean-inspired G&T combinations. The limoncello adds a lovely freshness that's perfect for this time of year, and if you're feeling adventurous you could even make your own like a true Neapolitan!
- 2 ounces gin
- 1 ounce limoncello
- 4-5 ounces tonic water (Fever Tree is my favorite, available at Wholefoods)
- 2 dashes Angostura bitters
- 1 tablespoon fresh lemon juice
- Lemon slice
- Rosemary sprig (activated)
- Ice cubes - these awesome trays make big 2-inch cubes that don't melt too fast and dilute your drink!
- You need to 'activate' the rosemary to release the aromatic-oil (and therefore the flavor). Do this by spanking (!) the sprig between the palms of your hands. Then rub the rim of the cocktail glass with the rosemary.
- Now fill the glass with large ice cubes and add the gin, limoncello, angostura bitters, lemon juice, and top with tonic water. Stir.
- Garnish with rosemary and a slice of lemon.
Enjoy, ideally outside on a warm, sunny afternoon!