Do you know what special holiday occured last Monday? Not Easter. Well, yes Easter, but I'm talking about a different, slightly more obscure holiday...
International Gin and Tonic Day!
This celebration of the classic gin and tonic cocktail occurrs on the 9th of April each year. This year it happened to coincide with Easter. And now that I think about it, things are starting to make sense. While my kids hunted for chocolate eggs, there were lime wedges strewn about the yard, and swizzle sticks too, and you know, I began to suspect something was up when I tripped over the giant bunny passed out in the middle of my lawn.
Everyone knows rabbits should never drink gin.
To mark the occasion, here's an unusual twist to the classic G & T. Inspired by a ‘lassi’, a traditional yogurt-based drink of the Indian subcontinent, the use of sweet Falernum and coconut water in this cocktail brings out the zesty fresh taste of lemon peel found in the gin. The sweetness of these two ingredients act as a contrast to the sharpness of the lemon flavour.
A Most Unusual Gin and Tonic
1.5 - 2 oz. Gin
1/2 oz. freshly squeezed lime juice
1/2 oz. freshly squeezed lemon
2 oz. coconut water
1 oz. Falernum (see below)
Top with tonic water to taste (about 1 oz.)
Build all ingredients in a highball glass over ice. Stir to chill. Garnish with both a cucumber and lemon wheel and a sprig of fresh mint.
* Falernum is a flavored syrup originating in Barbados. Falernum can be alcoholic or non-alcoholic. Google it and you'll find dozens of variations.
*Gin Fact: The classic gin and tonic cocktail was introduced to the world in the 18th century by the army of the British East India Company in India, almost by accident, as they added gin to their daily intake of quinine-based tonic water to make the elixir more palatable. Tonic water was taken at this time as preventative for the dreaded malaria. And so the humble gin and tonic was created.