Sarah Morrissey takes a Spanish-style approach to her Gin and Tonic, building the recipe in a Burgundy glass over “lots of ice” and garnishing the mixture of Spanish gin and Fever-Tree tonic with a medley of citrus and juniper berries.
- 2 ounces gin, preferably Xoriguer Gin de Mahon
- tonic water, preferably Fever-Tree, to top
Garnish: lime and lemon wedges, mint sprig, juniper berries, grapefruit slice
- Combine all ingredients in a Burgundy glass over plenty of ice.
- Garnish with spent lime and lemon wedges, a mint sprig, juniper berries, and a grapefruit slice.