A Spicy Gin & Tonic Recipe For National Gin & Tonic Day
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On October 19th, International Gin and Tonic Day celebrates one of the world’s most famous drinks. But in the U.S., we have a second chance to raise a glass: April 9th is National Gin & Tonic Day. Much as we loved the classic Gin & Tonic recipe, this year we decided to try something new: this Spicy Gin and Tonic created by Marshall Minaya of Valerie Restaurant in New York City. It’s fusion food, crossing the iconic British cocktail with ancho verde chiles, in the form of Ancho Reyes Verde Chile Poblano Liqueur from Mexico. And there’s a bit of America in it, too: Marshall used St. George Terroir Gin, an artisan gin from California. > The different styles of gin. > A year of gin and related holidays. > More Gin & Tonic recipes. 1. PLACE the optional long cucumber slice on the inside of the copa goblet, pressing into the wall. 2. COMBINE the gin, liqueur, and bitters in a shaker with ice. Shake and strain into the glass. 3. TOP OFF with tonic water, stirring briefly. For Ancho Reyes Verde, poblano chiles are picked while still green and fire-roasted to harness their fresh, bright, and crisp flavors. They are then sliced, puréed, and macerated for six months. The liqueur delivers notes of lightly charred poblano.There is sweetness on the palate along with vegetal notes and hints of citrus. The finish is spicy, but not overwhelmingly hot. There’s also Ancho Reyes Original, made with red (ripe) poblano chiles. Ancho Reyes Verde is delicious sipped neat or chilled, but it can also be in cocktails with gin, tequila, and vodka, as well as with aged spirits like rum and whiskey. |
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