The Lush Chef

I'm definitely a whiskey gal, but come summertime, I crave gin and tonics.  With the recent opening of The Chestnut Club in Santa Monica and their menu of gin and tonics, I've been inspired to experiment a little at home.  The June/July issue of Saveur also had a whole slew of gin and tonic recipes, and this Spanish-inspired "Los Gintonic" caught my eye.  I always have plenty of Fever Tree's Bitter Lemon tonic in the fridge and this recipe happened to call for that, along with dry vermouth and a little lemon zest.  I especially love the crushed ice, which makes it feel truly summery.  Simple, refreshing, and potent — just what a gin and tonic should be.  I'll be making these all season long...

Los Gintonic
Ingredients:

• 1 1/2 oz gin (I used St. George Botanivore Gin)
• 1/2 oz dry vermouth (I used Dolin's)
• 3 oz Fever Tree's Bitter Lemon tonic water
• Strip of lemon zest

- In a shaker filled with ice, add the gin and dry vermouth.
- Shake, shake, shake and strain into a glass filled with crushed ice.
- Top with the bitter lemon tonic and garnish with a lemon peel.