Are you familiar with Spanish Gin Tonics? I wasn’t until a few months ago, and now I can’t stop drinking them. I am normally late to the game. I rely on my well-healed, childless friends to keep me up to date on what happens in the world after 9pm and apparently its Spain, Gin, and Tonic Water, plus other stuff.
Spanish gin tonics are like regular ‘ol English gin and tonics except lighter, more flavorful, and without that bothersome and word in the middle. They are frequently served with lots of garnishes so you can mix and match what you’d like in your drink. They also switch up the tonic and sometimes substitute mineral water, soda water, or (in this case) fresh fruit juice.
Here’s how I like to Spanish-up my GT
First, make a herbal syrup. It is pretty common in a Spanish gin tonic bar to have a variety of herbs to choose from when making this style of cocktail because they highlight the flavors in gin. I made a syrup with cilantro and grapefruit rind. At first it might seem like a ridiculous amount of cilantro, but trust me, just do it.
Second part: use a big balloon wine glass. This will make all the difference I swear. Fill the glass halfway with ice then add some of the chilled syrup, your favorite gin, and fresh-squeezed, kinda sour, kinda sweet pink grapefruit juice. Stir until the syrup dissolves and top with fizzy tonic water. Do not use the stuff in the little cans from Trader Joes—it was gross (sorry Trader Joes).
That’s it. Drink. Repeat. Sit in the sun. Enjoy.
For the Grapefruit-Cilantro Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 bunch cilantro
- 3 thick pieces grapefruit rind
For the drink:
- 2 ounces fresh-squeezed pink grapefruit juice
- 2 ounces gin
- 1/2 ounce grapefruit-cilantro syrup
- 2 ounces tonic water
To make the syrup:
- Combine sugar and water in a small saucepan and place over medium heat. Whisk until sugar is dissolved. Add cilantro and grapefruit rind and bring to a simmer. Simmer 5 minutes.
- Cover and remove from heat. Let cool completely. Strain and chill in the refrigerator until ready to use. Keep syrup covered in the refrigerator for up to a month.
To make the drink:
- Combine all the ingredients in the order they're listed in a large wine glass. Stir to combine and garnish with a pink grapefruit slice and sprig of cilantro if you'd like.
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