Yes, it’s only two ounces of tonic/club soda: “The tonic syrup is very concentrated,” warns Gin Room proprietor Natasha Bahrami. In place of combining the house tonic syrup with club soda, a more generous amount of Fever-Tree Sparkling Lime & Yuzu Tonic may be substituted.
- 1 1/2 ounces Koval gin
- 1 ounce Spring Tonic Syrup (see Editor’s Note)
- 1 ounce club soda
- 1/2 ounce lemon juice
Garnish: lemon zest, edible flowers
- Combine all ingredients in a large balloon glass over 2 large (2-inch-by-2-inch) ice cubes.
- Add lemon zest and swizzle drink to combine.
- Garnish with edible flowers.
Spring Tonic Syrup:
Heat 1 cup chopped lemongrass with 2 cups sugar in a saucepan over low heat for about a minute, stirring to allow the sugar to soak up the citrusy lemongrass flavor. Do not let the lemongrass burn. Add 3 cups water and 1 small pinch (1/4 teaspoon) cinchona bark. Bring to a simmer, then stir in 1 cup apricot jam. Over medium heat, allow to simmer until a bit of foam gathers, about 10 minutes. Add 2 tablespoons orange blossom water and a pinch of Maldon sea salt. Remove from heat. When cool, strain and transfer to a lidded container. Keeps, refrigerated, for up to 2 weeks.
Note: Apricot jam (made from pieces of fruit) is preferred over apricot jelly (made with fruit juice) for this recipe for its looser, “wetter” texture.