I was immensely inspired by the origins of tonic. When British colonies protected their trade routes for exotic spices and imports along the Silk Road, they discovered local tonics in the 19th century, which included Indian quinine. The British added seltzer, sugar and eventually gin to balance the taste and enhance its effects. My cocktail pays homage to history by using London dry gin, Fever-Tree Tonic, fig, citrus and cinnamon to really capture the spirit and flavours of the Silk Road.
What You’ll Need:
- 2 figs, plus an extra slice to garnish
- 2 dashes of The Bitter Truth Lemon Bitters,
- or Angostura Bitters
- 1 cinnamon stick
- 15ml (1 tbsp) fresh lemon juice
- 20ml (4 tsp) demerara or brown sugar
- syrup (see page 13)
- 45ml (3 tbsp) Martin Miller’s
- Westbourne Gin
- 30ml (2 tbsp) Fever-Tree Indian
- Tonic Water
What To Do:
- Cut the figs in half and then muddle in a cocktail shaker. Add the bitters. Rapidly grate the cinnamon stick for 5 seconds into the shaker, then add the lemon juice, sugar syrup and gin. Add ice and shake well. Add the tonic water to the shaker and strain into a collins glass filled with ice cubes. Garnish with a fig slice and the remainder of the cinnamon stick.
Fever Tree – The Art of Mixing by Charles Rolls and Tim Warrillow. Published by Mitchell Beazley. £15.00. www.octopusbooks.co.uk
Bar: bar tulia – naples, usa
Bar person: stef Fernandez