Mamani Gin & Tonic

39 Ratings
100% would make again

To learn more about this recipe, read the related story, "The Botany of Desire".

The Mamani Gin & Tonic

Recipe 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


Tonic water, such as Fever Tree or Q Tonic

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.

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