Split bases, herbal liqueurs and unorthodox garnishes can take the two-part classic to another level. (via punch_drink)
In his recipe, julienned lime skins are muddled with gin until “the aromatic oil has clearly emerged and the whole has taken on a translucent green from the juice.
” When the gin-lime mixture is floated atop tonic water, the lime strips eventually act as a garnish. Despite its unconventional look and build, the extra steps are worth it, with the result described by the tasting panel as “crisp, bright and deeply flavorful.”
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