Naming his drink after the Hindi word for land (“bhoomi”), Hello Cocktails co-founder Richard Beltzer was inspired by India’s role as the motherland of spice, as numerous plants yielding tea leaves and other gin-friendly botanicals are native to the country. Seeking a classic yet “sessionable and balanced” drink, this Gin & Tonic riff adds a mellowing measure of both blanc vermouth and Bitter Bianco. Meanwhile, two dashes of saline solution “open up a lot of those savory notes” that Beltzer detected in the gin.
- 1 ½ ounces Jin Jiji India Dry Gin
- ½ ounce Dolin blanc vermouth
- ½ ounce Luxardo Bitter Bianco (See Editor’s Note)
- ¼ ounce Petite Canne sugar cane syrup (See Editor’s Note)
- 2 dashes saline solution (See Editor’s Note)
- 2 ounces Fever-Tree tonic
Garnish: grapefruit peel (expressed and discarded), grapefruit wheels, mint bouquet, straw
- In a tulip or large wine glass, combine first five ingredients.
- Add ice cubes, then top up with tonic water.
- Twist grapefruit peel over top of glass to release essential oils, then discard peel.
- Garnish with grapefruit wheels and mint bouquet. Serve with a straw.
If Luxardo Bitter Bianco is unavailable, substitute Salers or Suze.
If Petite Canne is unavailable, substitute with 1/2 ounce of simple syrup.
To make saline solution, combine 25 parts room-temperature water to 1 part salt. Stir until dissolved.