Gin and Tonic Vermouth
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 cl gin, e.g. Hendrick`s gin
- 2 cl vermouth, extra dry
- 20 cl tonic water
- 2 ½ slice / s cucumber (s)
- little turmeric root
- some juniper berries
- some rose petals
Print Recipe
Pin Recipe Instructions
- Have a pre-chilled long drink or cocktail glass of the appropriate size ready.
- Place a slice of the cucumber on the bottom of the glass and pour the gin and vermouth over it.
- Finely chop half a slice of the cucumber with a garlic press or a knife and add. Top up with tonic water. Grate the juniper berries and turmeric into the glass and sprinkle the rose petals on top. Attach the last slice of cucumber to the edge of the glass as an edible decoration.
- Additional notes: The drinks should be well chilled. You can also add ice, if you like, but it changes the taste. Alternatively, there are so-called whiskey stones, which have a longer but weaker cooling than ice cubes.
- Hendrick`s Gin is ideal for this recipe as it emphasizes the cucumber and rose notes. The best tonic for this gin is Schweppes Indian Tonic Water. When it came to vermouth, I stuck to martini.
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