Sorry to break it to you, but you’ve been making Gin & Tonics all wrong. The actual best way to enjoy the botanical concoction is in the Spanish style, served in a ballooned goblet and garnished with carefully selected aromatics. At L.A.’s SOCA, general manager and partner Rory Snipes designed a gin-centric bar program specializing in this superior style. There are 10 different varieties on the menu, but our favorite is the No. 4, made with both fresh and dehydrated blueberries, Meyer lemon and chocolate mint. “Dehydrated blueberries infuse a much more concentrated flavor in the cocktail than fresh blueberries, as they rehydrate and release a subtle, fruity sweetness into the gin,” Snipes says. Breathe in that citrusy mint, pop a berry into your mouth and take a long icy gulp; you’ll understand why the Spanish know best.
Spanish Gin and Tonic No. 4
2 oz Gin
3 oz Fever Tree Mediterranean Tonic, to top
3 dehydrated blueberries
- Press one dehydrated blueberry into the bottom of a large goblet with the back of a bar spoon to release flavor.
- Add ice to the glass, then add gin and tonic, and give a light stir.
- Garnish with the remaining dried blueberries, Meyer lemon peel, fresh blueberries and a chocolate mint sprig.
1 Cup Sugar
1 Cup Water
1 pint Fresh Blueberries
- In a saucepan over medium heat, simmer fresh blueberries in water, sugar and orange zest for one hour, stirring occasionally.
- Once sugar is fully dissolved, remove berries and dehydrate in a food dehydrator or in an oven at very low heat.
- Dehydrate until blueberries start to shrink but are still soft to the touch. Remove and cool.