Drank these twists on gin and tonics at a tapas restaurant in Carmel, California. One of the cool things I’ve realized about cocktail making is that you don’t have to have an entire bar full of ridiculous and obscure ingredients. (But I do love that too. ?) You just need to have an open mind about tinkering with things from your spice cabinet and your produce crisper.
? Saffron Gin and Tonic ?
- 1.5 oz saffron-infused gin (at least 24 hrs)
- Half a lime's juice
- Tonic to top
- 1 anise pod for garnish
? Bay and Cucumber Gin and Tonic ?
- 1.5 oz Bay leaf-infused gin (24 hrs but a week is better)
- half a lime's juice
- muddled cucumber
- tonic to top