Cocktail Friday: Winter Gin & Tonic
If ever there was a time to get Cocktail Friday back in gear, it has to be this stage of 2020.
With an election looming and a pandemic raging, we are all looking for solace and ways to mark the end of a long week. Happy hour at home has always been a favorite way of mine to simply sign off at the end of the week. No need to get all dressed up to go out (although that is something I miss). Instead, I splash my face with some water, put on some beautiful music, light a couple candles, and mix up a fun cocktail.
In different times, I would also occasionally invite friends over to partake in a beautiful beverage and some tasty snacks.
This year, unlike most for me, I’m having a hard time fully letting go of summer. So I’m bringing a little winter vibe to a traditionally summer cocktail that I think is going to become a favorite for a lot of you!
I start with a flavorful simple syrup that showcases flavors that conjure thoughts of cozy nights by the fire, like star anise, all spice, black pepper and cinnamon. Then, it is all about the garnishes. Thinly sliced wheels of citrus (anything goes here- lemon, lime, grapefruit, clementine, orange) float around amid the dancing bubbles from the tonic water. And suddenly I hear Billie Holiday singing in the background and I sip on this piney, spiced cocktail and all is right with the world.
Side note: did you know you can use spruce sprigs to garnish a cocktail? Yep. It’s true. I’m doing this forever and ever because it is gorgeous and the scent goes perfectly with gin! Can’t find spruce sprigs? Rosemary or thyme are both excellent as well.
Winter Gin & Tonic
Makes 2 cocktails
For the simple syrup:
1/3 cup sugar
1 cup water
2 star anise pods
4 whole allspice berries (or juniper berries if you can find them)
5 black peppercorns
1 stick cinnamon
For the cocktail:
4 oz gin
1 - 2 oz simple syrup (depends on how sweet you prefer your g&t)
tonic water
sliced citrus for garnish
star anise pods for garnish
allspice or juniper berries for garnish
spruce sprig or rosemary sprig for garnish
Begin by making the syrup. Combine the sugar, star anise, allspice, black peppercorns, cinnamon, and water in a small saucepan and bring to a simmer. Allow to simmer for 5 minutes, stirring until the sugar is dissolved. Then remove from the heat and let steep for an hour. Transfer the syrup to a glass jar and refrigerate until ready to use and up to 2 weeks.
To make the cocktail: in a cocktail shaker or pitcher filled with a some ice, combine the gin and simple syrup. Squeeze a little juice from whatever citrus you are using into the pitcher as well. Stir well with a long spoon or stir stick.
Pour the gin mixture into two cocktail glasses filled with ice (I like glasses with stems but they have to be large enough to hold ice along with the cocktail). Top with tonic water, then garnish with anise pods, allspice or juniper berries, and a spruce sprig.
*Note: this is VERY easy to make in larger quantities. Simply stir all the ingredients together, then strain into a pitcher WITHOUT ICE. Store in the fridge until ready to serve!
