If Spain has a national cocktail, the gin and tonic is it. Restaurants there routinely keep multiple brands of tonic water and gin on hand, and garnish and flavor their G&Ts with way more than a lime peel. Here is Thomas Waugh’s version of a Spanish G&T. Many of the botanicals typically used in the spirit’s distillation make an appearance in the glass, further flavoring the drink.
1 lime wedge
1 ½ oz. New York Distilling Company’s Perry’s Tot Navy Strength gin
4 oz. Fever-Tree or Q tonic water
5 juniper berries
5 coriander seeds
3 cardamom pods
1 star anise pod
1 horse’s neck lime peel (see below)
1 cinnamon stick
Squeeze lime wedge into a frozen 15-ounce brandy snifter and drop it in. Add gin and tonic water, then ice. Add the spices and botanicals to the glass and stir. Garnish with lime peel and cinnamon stick.
(Notice we use only one and a half ounces of spirit. That’s because it’s navy-strength gin, which is typically 114 proof. The declared reason for its potency comes from the days when it was supplied to the British Royal Navy. If a barrel of the liquid accidentally burst open and soaked the fleet’s gunpowder, that is the proof at which the powder could still ignite.)