Jelani Johnson’s tiki-fied twist on a gin-based fizz takes a classic move from the Don the Beachcomber toolkit of combining bright fruits and aromatic spices. Rather than use a combination of absinthe and Angostura bitters to achieve a complex spice blend as Don might’ve done, Johnson opts for Fever-Tree Aromatic Tonic. “It has the bitterness I was looking for as well as a more complex, floral characteristic that also elongates the other flavors in the drink,” says Johnson. “For this drink, the baking spice notes and bitterness in the Fever-Tree Aromatic Tonic were perfect for making the other ingredients mesh.”
Beach Bod Fizz
Jelani Johnson | Brooklyn, New York
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Ingredients
Serving: 1
- 2 ounces London dry gin
- 1/2 ounce passion fruit syrup (see Editor’s Note)
- 1/2 ounce fresh lime juice
- 1/4 ounce cinnamon bark syrup (see Editor’s Note)
- 1 dash Pernod absinthe
- 4 ounces Fever-Tree Aromatic Tonic Water
Garnish: orange wedge, cinnamon stick, parasol
Directions
- Combine all the ingredients except the Fever-Tree Aromatic Tonic Water in a mixing tin filled with ice, and shake until chilled.
- Strain into a chilled Collins glass over ice.
- Top with chilled Fever-Tree Aromatic Tonic Water.
- Garnish with an orange wedge, cinnamon stick and parasol.
Editor's Note
Passion Fruit Syrup:
Combine 1 cup of Perfect Puree Passion Fruit and 1 cup of granulated sugar, blending until combined.
Cinnamon Bark Syrup
In a medium-sized saucepan combine 1 cup of water, 1 cup of sugar, and 1 ounce (by weight) of crushed or coarsely ground Indian cassia bark. Bring the mixture to a boil, then let it sit covered overnight. Strain and store in a sealed container in the refrigerator for up to one month.