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 kaffir 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.
To learn more, read “Center Stage.”
Costa Blanca Gin & TonicRecipe from Gavin Koehn, Loquita, Santa Barbara, CA
Yield: 1 cocktail
Prep Time: 5 minutes, plus 24-hour infusion time
Cook Time: N/A
Total Time: 5 minutes, plus 24-hour infusion time
For the Kaffir Lime-Infused Gin:
⅓ ounce (a small handful) kaffir lime leaves
1 liter London dry gin
For the Costa Blanca:
1 blood orange round
1½ ounces kaffir lime-infused gin
5 ounces Fever Tree Mediterranean Tonic
1 peppercorn swish (or sprig of tarragon or rosemary)
1. Make the kaffir 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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