Gin Tonic al Fresco
1
serving
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ½ oz
Tanqueray No. Ten gin
Jump
¾ oz
Cynar
Jump
4 oz
Fever-Tree Mediterranean tonic water
Jump
2
dashes Regan’s Orange Bitters No. 6
Jump
Orange slice, for garnish
Jump

I made this one for Morandi Italian restaurant in Greenwich Village, but it never made the menu. Chef Jody Williams wanted only low-alcohol offerings, so for that version I dropped the gin and bumped up the Cynar.

Directions

  1. Build all the ingredients in a highball glass with ice and stir. Garnish with orange slice.

Reprinted with permission from The New Craft of the Cocktail by Dale DeGroff copyright © 2020. Photographs by Daniel Krieger. Published by Clarkson Potter, a division of Penguin Random House, LLC.