At the bar / A personal recipe
I have favorites, but what I want to drink depends on the occasion and the company. Gin and mezcal are usually where I begin. This is one of my gin drinks: a Spanish-style G&T with citrus, star anise, and a little dried fruit.
The glass matters here. A large copa leaves room for an ice sphere, an orange slice, and the botanicals. Before the tonic goes in, I give the gin and botanicals thirty seconds together.
A little pause before the tonic.
Then come the lemon and orange bitters, followed by chilled tonic poured slowly down the inside of the glass. One gentle lift with a spoon, and it is ready.
There is room to change it. A little Italicus can stand in for the star anise and berries. Or I steep a fruity or herbal tea in the gin first. The recipe below keeps those possibilities close.
Open the recipeThe Aromatic Botanist G&T
What goes in
- 2 oz The Botanist Islay Dry Gin
- 4–5 oz premium tonic water, chilled
- 1 fresh orange slice
- A squeeze of fresh lemon juice
- 2 dashes orange bitters
- 1 whole star anise pod
- A pinch of dried currants or dried blueberries
- 1 large ice sphere
Make it
- Begin with the botanicals. Place the star anise and dried berries in the empty glass.
- Add ice and gin. Carefully place the ice sphere over the botanicals, then pour in the gin. Let it rest for 30 seconds.
- Add the citrus. Add a squeeze of lemon juice and the orange bitters. Tuck the orange slice alongside the ice.
- Finish with tonic. Pour the chilled tonic slowly down the inside of the glass. Give it one gentle lift with a bar spoon and serve immediately.
A different turn
With Italicus: If you are out of star anise or dried berries, add ¼–½ oz Italicus Rosolio di Bergamotto to the gin.
With tea: Steep a sachet of fruity or herbal tea in the 2 oz of gin for 5–10 minutes. Remove the sachet before assembling the drink.