March 31st, 2018
recipe by José Andrés, Chef of Mi Casa and Chef/Owner of ThinkFoodGroup
Chill a stemless wine glass or a wide-rimmed rocks glass with a large ice sphere. Clap the lemon verbena leaves to release the aroma then add them to the glass. Next, rub the lime wheel along the inside of the glass and leave the wheel inside. Gently twist the lemon zest to release its aroma, rub along the rim of the glass, then place it inside. Add the juniper berries and gin then slowly pour in the tonic water. Serve immediately
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