Makrut Lime & Blood Orange Gin & Tonic Recipe

This all-day refresher is California in a glass

We might not all live on the sunny California coast, but we can at least drink a refreshing cocktail and pretend we do. At Loquita in Santa Barbara, bar manager Gavin Koehn infuses gin with fragrant makrut lime leaves for an even more invigorating take on the classic gin and tonic. If you can't find pink peppercorn leaves to garnish your drink with, you can substitute a sprig of fresh tarragon or rosemary. 

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Recipe from Gavin Koehn, Loquita, Santa Barbara, CA

Costa Blanca Gin & Tonic
5 from 40 ratings
Learn how to make this refreshing gin and tonic recipe that uses homemade makrut lime-infused gin, from Loquita in Santa Barbara.
Prep Time
Cook Time
Total time: 5 minutes
  • For the Makrut Lime-Infused Gin
  • ⅓ ounce (a small handful) makrut lime leaves
  • 1 liter London dry gin
  • For the Costa Blanca
  • 1 blood orange round
  • 1½ ounces makrut lime-infused gin
  • Ice
  • 5 ounces Fever Tree Mediterranean Tonic
  • 1 peppercorn swish (or sprig of tarragon or rosemary)
  1. Make the makrut lime-infused gin. Coarsely chop the lime leaves and combine with the dry gin. Store covered in the fridge for 24 hours. Strain out the leaves using a tea strainer or colander.
  2. Make the Costa Blanca: Place the blood orange round into the bottom of a large stemless wineglass. Add the gin, lots of ice and tonic. Finish by sliding the peppercorn swish against the inside of the glass. And serve.
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