spring loaded gin + lemon tonic cocktail with pink peppercorns + hibiscus salt
Just like most people, I look forward to spring .... probably more than most seasons. After months of cold, short, gray days, I cannot wait to have more hours of sunlight and higher degrees of temperature. I look forward to the markets being filled with green vegetables once again, and I look forward to things like spring onions, ramps, and artichokes. Spring comes in slowly here in NYC, so sometimes it can feel like a fleeting moment before summer is here and in full swing, so I like to do all that I can to embrace those spring feelings (and vegetables).
One of my favorite things about spring is that people start to come out of the woodwork. I start to see more of my friends than I did when I was hiding inside watching netflix every single night while making soup and braising things. All of a sudden my social calendar start to fill up with lunches, dinners, and parties. I feel recharged and ready to take on that fuller schedule after my winter hibernation. I get excited to call up friends for spontaneous get togethers, when we finally have those first few warm days to celebrate by sitting outside and sipping fun cocktails and nibbling on some bits.
Whenever we do host a get together, I love to start with a specialty cocktail, and in the spring and summer it is often some sort of variation of a gin and tonic. It's one of the most refreshing of the classic cocktails, and it's easy to add things like lemon and cucumber to up that freshness. One of my favorite gins is The Botanist, because of it's smooth, herbal flavor, but also because it is a small batch gin that is made with a combination of 22 botanicals that are hand-foraged, locally, by their distiller’s scientists. How's that for some fun party facts to throw around! Also, the bottle is gorgeous and minimal, and looks really nice when you have a little cocktail station set up. I was so excited when The Botanist asked to partner on this spring cocktail, because it is the perfect way to welcome spring, and it's the perfect excuse to call up your friends and have a cocktail party to celebrate.
*This post is sponsored by The Botanist. All thoughts are my own. Thanks for supporting the brands that support what's cooking good looking!
The Botanist Gin + lemon tonic with pink peppercorns + hibiscus salt
2oz of The Botanist Gin
1/2oz of simple syrup
4oz of bitter lemon tonic (or regular tonic, and a squeeze of lime juice and a drop of bitters)
a couple of pink peppercorns
a pinch of hibiscus salt (or himalayan pink sea salt)
a tall collins glass
Fill a cocktail shaker with ice, and add the gin and syrup. Shake vigorously for about 10 seconds. Fill the glass with ice and pour the cocktail over the ice. Top off with the lemon tonic, and garnish with the pink peppercorns and the salt and serve.