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.
peel (removed with a peeler - with as little white pith as possible)
trimmed and cut into 3-inch lengths
for garnish (optional)
For 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.
Lemongrass Gin can be made up to 1 month ahead. Store it refrigerated in an airtight container until ready to use.
For 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.
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