Spanish Gin and Tonic No. 4

Matthew Kelly/Supercall

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

FLAVOR PROFILE
Sweet, Dry
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

  • 2 oz Gin
  • 3 oz Tonic
  • 3 dehydrated blueberries
  • 3 blueberries
  • lemon
  • mint

INSTRUCTIONS

Step one

Press one dehydrated blueberry into the bottom of a large goblet with the back of a bar spoon to release flavor.

Step two

Add ice to the glass, then add gin and tonic, and give a light stir.

Step three

Garnish with the remaining dried blueberries, Meyer lemon peel, fresh blueberries and a chocolate mint sprig.

Contributed by Rory Snipes