To learn more about this recipe, read the related story, "The Botany of Desire".
The Mamani Gin & TonicRecipe adapted from Amy Stewart, "The Drunken Botanist" (Algonquin Books)
Yield: 1 cocktail
Cook Time: 5 minutes
1½ ounces gin
1 jalapeño--stemmed, seeded and sliced crosswise
2 or 3 sprigs fresh cilantro or basil
One 2-inch piece of cucumber, plus a thin slice for garnishing
3 red or orange cherry tomatoes, for garnish (optional)
1. In a cocktail shaker, muddle the gin with 2 slices of the jalapeño, 1 or 2 sprigs of cilantro or basil, and the chunk of cucumber until well blended.
2. Fill a Highball glass half-full with ice. Add 2 slices of jalapeño, 1 sprig of cilantro or basil, and the cucumber slice, then top with more ice.
3. Strain the gin mixture over the ice in the glass. Top with tonic water and garnish with the cherry tomatoes skewered on a pick, if using.
Seared Broccoli with Anchovy Vinaigrette →
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