Recipe: Gin and tonic with spiced tea
Makes 1 drink.
Infuse your gin, sure. Infuse your tonic, why not? But what about the ice? This cocktail is inspired by saffron-infused cubes served at New York's Pamplona restaurant, created by Chef Alex Urena. But we've taken this to double-dare level by spiking the ice cubes with hot hamaneros! For the gin, Old Raj is suggested; it's infused with saffron. Or substitute your favourite.
2 ounces gin
4 ounces tonic
4 spiced ice cubs (recipe follows)
Pour gin and tonic over 4 "spiced ice" cubes in a tall glass. Stir and serve.
Spiced Ice Cubes
1 sliced habanero pepper
3 cups water
3 cups sugar
8 saffron threads, crumbled
Combine all ingredients in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 5 minutes. Allow to cool and then remove the pepper and pour into ice cub tray. Freeze until solid.
Exerpted from Spice & Ice by Kara Newman. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.