To some, the recipe for a gin and tonic is easy and sacrosanct: gin, high-quality tonic water and lime. But hold an open thoughts. Johnny Swet, the mixology marketing consultant at the Indian restaurant Sona in the Flatiron district, has created 4 “elevated” gin and tonics that present the magnificence in variation. The No. three, for instance, is made with Jin Jili India Darjeeling Dry Gin, grapefruit, elderflower, mint and star anise; the grapefruit makes it scrumptious. The aromatic No. 1 combines Hendricks gin with makrut lime leaves, coriander seeds and lime juice, although come fall, it will likely be diverse with apple flavors. For the No. four, which has cucumber, cumin, fennel and Plymouth Gin, the cucumber will quickly get replaced with pear. The widespread No. 2 will lose its muddled strawberries for persimmon, however the black peppercorns will nonetheless be in the beneficiant balloon glass. Mr. Swet mentioned he wished to protect the Indian custom of gin and tonic, whereas including spices and different elements utilized in Indian cooking, and additionally to make the drinks seasonal, not only for summer season. He consulted with the restaurant’s cooks.
Elevated Gin & Tonics, $20, Sona, 36 East 20th Street, 212-203-6460, sona-nyc.com.
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