This deliciously simple G&T was specifically developed for the food and cocktail stand Josh Harris concepted after he had to temporarily shutter his bar due to the pandemic. It’s similar to the streamlined highball that might have appeared on the original bar’s menu: 2 ounces of The Botanist gin, lime wedge squeezed into the drink. But the presentation is made for takeaway, built in a soda fountain–style cup, with a lid and straw to take this “tart, dry and bubbly” cocktail to sip on the go—perfect for a spring or summer’s day.
The Botanist & Tonic
Josh Harris, Proprietor | San Francisco
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