I know, I know, the Gin and Tonic is as British as Wimbledon, but on my last trip to Spain, there was no denying that the Spanish have become outright obsessed with the cocktail.
I couldn’t really tell you why or how it all came to be, but they’ve made mixing a Gin and Tonic an art, with careful attention to the pairing of specific tonics to specific gins and even the glassware.
I’ve always favored a refreshing gin and tonic, one that’s cool and crisp, so, in that spirit, I stirred up this Lemongrass Gin and Tonic, which is respectful of the classic G+T but with a twist that works for everything from sunsets to samosas.
Lemongrass Gin and Tonic Cocktail Recipe
For The Lemongrass Gin:
- 1 cup Hendricks Gin
- 1 medium Lime peel (removed with a peeler - with as little white pith as possible)
- 2 medium lemongrass stalks trimmed and cut into 3-inch lengths
For The Lemongrass Gin & Tonic:
- 1/2 medium Lime
- ice cubes
- 1 1/2 ounces Lemongrass Gin
- 3 ounces chilled tonic water
- Lemongrass stalk, end of lime, and mint leaves for garnish (optional)
- Make The Lemongrass Gin: Combine 1 cup of the gin with the whole lime peel and the 2 cut-up lemongrass stalks in a jar or resealable airtight container. Close, shake well and place in a warm dark place until well flavored with lemongrass, about 24 hours.TIP: Lemongrass-infused gin can be made up to one month ahead. Remove the lemongrass aftere24 hours and store in an airtight container at room temperature.
- Make the Lemongrass Gin and Tonic: Take a balloon gin glass or a tall Tom Collins glass and squeeze in the juice of half the lime. Add ice cubes to fill the add in 1 1/2 ounces of the Lemongrass Gin and 3 ounces of the tonic water. Garnish with an additional stalk of lemongrass a slice of lime or a few mint leaves, as desired.