I write this in mid-Spring, with only a month to go until the longest day, and you can't imagine how much I am looking forward to it because, thanks to what is probably my most contrarian trait, I really loathe this time of year. As someone who loves long dark nights, and wet and windy weather, I've spent my life finding (usually expensive) ways to try and enjoy the summertime: owning a convertible, pricey sunglasses, even yachting. For a more affordable way to have fun in the sun, however, I've long relied on the quintessential fine weather tipple that is a Gin & Tonic.
I honestly can't get enough of it, and it's so versatile that it almost begs for a little experimentation. I was struck with inspiration last time I did a bit of volunteer gardening and was tasked to prune a rosemary bush: a sprig of this robust herb might go wonderfully well with my other favourite G&T ingredients, I thought. With this excellent excuse to pass the off-license on the way home, and a handful of herb, I duly found myself enjoying several rounds of my new creation in the blessed shade!
So now I'm excited to share this much-loved recipe with you which, by the way, I can easily imagine being a favourite of the mildly boozy eponymous heroine of my work-in-progress novel Ellamir.
Ingredients
- Gin (optional)
You can use classic alcoholic or that new-fangled non-alcoholic gin, or even give it a miss entirely and just use more tonic!
My favourite brand is Bombay Sapphire, and its delicate botanical balance works particularly well for this recipe where we want the ingredient flavours to really come through. For a pure herby experience, pick something with a subtle flavour, or be bold and try using something like Hendricks or Bombay Sapphire's Citron Pressé variant - Tonic Water
Fever Tree "Refreshingly Light" is my brand of choice, and I find their Mediterranean range complements the other ingredients splendidly. I prefer to use a low-sugar tonic to keep the sweetness down, and also of course to reduce calories: add to that the anti-malarial properties of tonic and we have here some undeniable health benefits - honest! - Rosemary
Pick a nice long sprig, long enough to extend an inch or two above the top of the glass. Part of the experience is having your nose delightfully and aromatically tickled as you drink, though maybe go a bit shorter if your allergies are playing up... - Fresh Lime
Cut into wedges, one or two should suffice as you don't want to overpower the rosemary with too much citrus acidity - Black Pepper (optional)
This is a controversial addition, but I absolutely love black pepper and I particularly love the fiery little notes it can add to this G&T. Be daring and give it a go - freshly ground is best if you can
Method
- Prepare the Glass
The first step is, of course, to take a nice long glass and fill it almost completely with cubed ice - G&T should naturally be served as cold as possible. But before you do that, run a lime wedge around the rim of the glass to give your first sip a delicious citrussy kiss. Then, after adding the ice, poke in your rosemary sprig right down to the bottom so it runs the full height of the glass - you can gently bruise the leaves a little with your fingers to help the flavour escape - Add the Black Pepper and Lime
Skip the pepper if you're not a fan of spice, but if you've never tried it before, this is your moment! Grind a little over the ice to taste
Then pinch the lime wedges between thumb and forefinger to add a little juice, and pop them into the glass - Gin Time!
Use a measure if you wish to be more professional than me. A 50ml shot of gin is about right for a whole can of Fever Tree. - Pour Over the Tonic
Be sure to enjoy the soft sounds of your approaching refreshment - the effervescent fizz and gentle clinking of the ice are all part of the experience! Then stir with a long bar spoon (or any long implement) until the glass frosts a little
And there you have it!