Aatxe Gin and Tonic
Ryan Pollnow, chef at San Francisco’s Basque-inspired restaurant Aatxe, says, "I like to keep my gin and tonic garnishes as straightforward and simple as possible. In Spain, it’s common to see extravagantly garnished gin and tonics with flowers, herbs, spices and other botanicals, but at Aatxe we pride ourselves on curating the craft gins and tonics that stock our bar, and we want to highlight them rather than mask them. For this combination, I chose three garnishes that play off the flavor profile of the gin itself: cinnamon, juniper and citrus peel.” Both the gin and the tonic are made in small batches in California and are difficult to find outside the state. If you don’t have access to them, experiment with using your favorite gin and artisanal tonic water.
- 2 oz. (60 ml) Venus Spirits Gin Blend No. 02
- Strip of grapefruit zest
- 4 juniper berries
- Cinnamon stick
- 5 oz. (150 ml) Bette Jane’s Tonic
Pour the gin into a 12-ounce (375-ml) glass. Fill the glass with ice. Add the grapefruit zest, juniper berries and cinnamon stick to the glass. Add the tonic water, stir gently to combine and serve immediately. Makes 1 drink.
Ryan Pollnow, chef, Aatxe, San Francisco, CA