Time to kick back on a Saturday night… I’m still pulling basil, tomatoes and a few peppers out of my home garden before another frost warning evening. Jalapenos and tomatoes, two South American natives, pay tribute to Manuel Incra Mamani, the man who lost everything to bring quinine to the rest of the world.
The Mamani Gin & Tonic Recipe
The Mamani Gin & Tonic From The Drunken Botanist
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The Mamani Gin & Tonic Cocktail: Gin, tonic, jalapeno pepper, cilantro, cucumber, celery, tomato. See p. 238 of The Drunken Botanist.
1 ½ ounces gin (try Aviation or Hendrick’s)
1 jalapeno (or, if you prefer, a milder pepper), seeded, cored, and sliced
2 to 3 sprigs fresh cilantro or basil
1 cucumber (1 chunk and 1 swizzle-stick-shape slice needed)
High-quality tonic (look for a brand without high-fructose corn syrup, like Fever-Tree or Q Tonic)
3 red or orange cherry tomatoes
In a cocktail shaker, muddle the gin with 2 slices of the jalapeno, 1 sprig of cilantro, and the chunk of cucumber.
Fill a highball glass with ice; layer in 1 or 2 slices of jalapeno, a sprig of cilantro, and the slice of cucumber.
Strain the gin and pour over ice. Fill the glass with tonic water; garnish with cherry tomatoes on a pick.
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