At Spanish-born chef José Andrés’ U.S. restaurants, including the Washington, D.C.– and Las Vegas–based tapas bars called Jaleo, at least ten different variations on the gin and tonic are served. One of our favorites is this pretty version that’s dressed with whole pink peppercorns, citrus, and rosemary. A dry gin lets the aromatic garnishes shine.
I have been so excited to make my own tonic water because I absolutely loathe the thought of drinking anything other than Fever Tree or Q Tonic ($2 a bottle -- way too expensive). My powdered quinine just came in ... look out people. Yummy tonic drinks ahead.