4 Twists On The Gin & Tonic To TryEdit Post
Contributed by on Jun 03, 2016
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Boasting just three ingredients and serious refreshment, it’s no wonder the gin and tonic has stood its ground since it first made an appearance in the early 1800s. Nowadays bartenders around town are showcasing the classic makings of gin, quinine-laced water, and lime in every which way, from the frozen to the savory. To kick off your weekend, here are just four of them.
THE HIERBAS Y POMELO at SALINAS
There’s no shortage of G&Ts in Spain, and the same goes at this Chelsea-situated Spanish restaurant. Guests have free reign here, where they can pour their own house-infused Grapefruit-Basil Bombay Dry and Vichy Catalan Premium Tonic Water — natural mineral water from the Caldes de Malavella spring, no less — to taste.
THE EDAMAME AND SNOW PEA GnT at SUSHISAMBA NYC
Cocktails aren’t quite what they seem in the hands of bartender Richard Woods, whose clever takes on classics include a Miso Mule and Smoked Plum Negroni. The G&T is no exception. The classic cocktail undergoes a slightly savory twist, thanks to a medley of Snow Pea & Edamame gin, sugar syrup, and premium tonic water in a highball glass.
THE FROZEN G&T at EXTRA FANCY
Boardwalk season is the name of the game at this gussied up clam shack, where partner Robert Krueger blends up gin, tonic, lime juice, and cucumber for a frozen take on the traditional dram. The best part? It’s blended and served in a Snapchat-ready mason jar.
THE GIN & TONIC at POURING RIBBONS
The team at this East Village cocktail den opted for Bombay Sapphire East Gin to pair up with their own tonic syrup — a coming together of 10 botanicals, including lemongrass and calamansi. “We wanted to customize a syrup based on the flavors of the Silk Road,” says bartender Joaquín Simó. “It was just the thing to pair with a gin that has such a strong presence of lemongrass and black pepper."
By Nicole Schnitzler
(Photos from left: Edamame & Snow Pea G & T courtesy of SUSHISAMBA; Gin & Tonic at Pouring Ribbons by Paul Wagtouicz; Froze G&T at Extra Fancy by Mackenzie Anne Smith)