The Italian Cowboy Gin & Tonic
Courtesy of The Italian Cowboy
A Pinch of Salt
2 oz Gin
5 oz Tonic Water
3-4 Caperberries in Prosecco
1 Sprig of Rosemary
Use a vegetable peeler to take a big strip of zest off the lemon, trying to leave as much of the white pith behind as you can. The pith has little flavor and is very bitter. If you end up with pith on the zest, scrape it off with a paring knife.
Get your glass, we like a big balloon glass because it helps focus all the great aromas from the drink , and rub the lemon peel inside the glass (cut side against the glass). This will coat the inside of the glass with lemon oil that will perfume your drink to the last drop.
Add in a few large ice cubes (the larger the cube, the slower it melts), and then the pinch of salt. The salt helps bring out the herbal flavors of the drink. Then pour in the gin and tonic. We find that a ratio of 2:1 is a bit too strong, so have settled on 2.5:1
Thread the caperberries onto a toothpick (for easy removal later on) and drop them into the drink. The caperberries in prosecco are critical here – regular caperberries are soaked in a vinegar brine and are quite acidic. They would really clash with the drink. The caperberries soaked in prosecco have all the floral qualities of a caper, but a sweet finish that pairs perfectly with the tonic water. They’re great to nibble on as you sip your drink.
Release some of the oils from the rosemary by rubbing the sprig between your fingers and then drop the spring onto the top of the drink. Let the rosemary float on top of the drink so the aromas last until your done.